Recipe by Michele O'Sullivan
"Easy to prepare and the flavor of Mexico is in your kitchen!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 teaspoons
small onion, diced
uncooked long-grain rice
canned diced tomatoes
1 1/2 cups
Wow, I thought this was best Mexican Rice ever. I used the Rotel tomato with green chilis and added some extra green chilis to spice it up. This is definitley a keeper!
Not good! too mushy-use less liquid and more flavor!
This was really good! After reading others reviews, I used Rotel tomatoes (about 1/2 of the can and all the juice). Since I used all the juice from the Rotel, I only used a cup of water. Also, I sauted half of a jalepeno chopped up and 1 tsp. of minced garlic with the onions. As for the seasoning I just used heaping 1/2 tsps of cumin and chili powder. The flavor turned out great!
This recipe is delicious! You have to use chicken stock instead of water, as it gives it even more flavor! Other than that, I made it as is. It's really easy too! I DEFINITELY would highly recommend!
i love this recipe! thought it needed "something"so i usually add a spoonful or two of dried taco seasoning as it cooks. serve it on shredded lettuce and add some beans for my vegetarian diners....its one of out favorites now.
I have tried quite a few mexican rice recipes from this site, and this is one is my favorite - my search is over! The amount of spice and tomato was just right. I did just dump in some salsa instead of opening a fresh jar of tomato sauce. Thanks for an easy and tasty recipe!
Really good. I added 1/2 clove of garlic to the onions and a couple of teaspoons of chopped green chiles to the tomatoes. I also used chicken broth instead of water. i would have used rotel instead, but i was out. also, after the rice completed cooking i added a handful of frozen corn then put the lid back on for a few minutes. the corn heated up and retained it's texture. I served this with a mexican style steak and it was really good. this will become a go-to on fajita nights!
Excellent! I did make some changes based on other reviews. I used chicken stock instead of water, and added a can of rotel tomato with chilli. So good! ****the juice from rotel is about a 1/2 cup. So only add 1 cup of water or chicken broth******.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Rice I
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
** Calories: 79
** Calories from Fat: 11
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make easy, tasty Mexican rice.
Watch how to make this top-rated Mexican rice dish.
See a quick-and-easy recipe for the yummiest Spanish rice.