My Favorite Mexican Rice Recipe -
My Favorite Mexican Rice Recipe
  • READY IN 50 mins

My Favorite Mexican Rice

Recipe by  

"I found this on a different recipe site and tweaked it a little to suit our tastes. It's our favorite Mexican rice that we've tried."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.
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Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2012

I liked this recipe a lot and my husband's jaw dropped when I took the cover off the pan (and loved the taste too!). I am giving it only four stars because I thought it was a bit too salty (I would cut the salt to 1 tsp at the most) and I used only about 1 cup of MJ cheese, which was plenty. Lastly, I used brown rice instead of white rice and, other than the fact that I needed to cook the rice about 20 min longer, it tasted great! Definitely a keeper! Made it with the "Chicken Chimichangas with Sour Cream Sauce" on this website and my husband was very happy!

Most Helpful Critical Review
Jan 17, 2013

I am really puzzled by the reviews on this. When I was adding the ingredients, I thought, "Hmm, that's a lot of liquid for one cup of rice," but since nobody else had mentioned a problem with that, I ran with it. Forty minutes later - I used brown rice - I picked up the lid and discovered half-cooked rice soup! This dish needed to cook for a full hour to absorb all the liquid, and even then it was soggy. A normal rice-to-water ratio is 1:2 and this, including the tomato sauce, was almost 1:3. The fact that I'm the only person who had this problem, including other people who used brown rice, makes me think that I did something wrong, but I really did follow the recipe as written. Dinner was well over by the time the rice was done cooking (luckily I had a backup) and when it finally wasn't soup anymore, the flavors were nice. But there are so many mexican rice recipes out there, I'll look for one I don't have to modify so much. Sorry!

Apr 13, 2012

I used a mixture of EVOO and butter to brown the rice in. I used organic chicken broth in this recipe and I omitted the additional salt called for in this recipe. I cooked this whole recipe in my cast iron skillet. I cannot tell you how many times I've burned rice in my normal sauce pans on my gas stove--cooking it in my cast iron skillet was cake. Not one single problem. My family enjoyed this rice--my youngest boy asked for a second helping which he NEVER does. I'll make this again.

Jan 13, 2012

This tasted very authentic to what we get in our local Mexican restaurant. I made exactly as the recipe stated, but, only used 1 tsp of salt based on other reviewer's suggestions. I also left off the monterey jack cheese just to save on a few calories, but, I am sure it would be wonderful with it!

May 05, 2012

This was such a quick dish to whip up last minute and oh so yummy. I made a few changes due to not having exact ingredients on hand. Instead of tomato sauce and green chiles separate, I used a can of diced tomatoes with green chiles. I used low sodium organic broth and added no additional salt. I cut the cheese to 1 cup and used a colby/jack blend. Paired it with black beans,spicy carnitas and fresh corn. My family devoured it! Will definitely be making this rice again and again.

Jan 08, 2012

This was good but WAAAAAY too salty. I would definitely suggest cutting it down to 1/2 t of salt to start with. You can always add more but it's hard to take it out :). Otherwise though, I really liked it. It cooked up faster than 25 minutes for me, so FYI...stir frequently so it doesn't burn and you can keep an eye on it.

Mar 29, 2012

Used this with brown rice and came out really good. Took a little more cooking time.

May 14, 2012

I agree what another said, waaaaaayyyy to salty. I wish I would've seen that review before I made it. The flavor is fantastic, I will definitely make it again, just without the extra salt.


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  • Calories
  • 300 kcal
  • 15%
  • Carbohydrates
  • 28.8 g
  • 9%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 10.2 g
  • 20%
  • Sodium
  • 1453 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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