Simple Mexican Rice Recipe -
Simple Mexican Rice Recipe
  • READY IN 50 mins

Simple Mexican Rice

Recipe by  

"A very simple tomato Mexican rice recipe. I can have this in the oven and cooking in one set of ads on the TV. If you don't have chicken stock, use hot water and chicken bouillon."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.
  3. Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.
Kitchen-Friendly View


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 14, 2006

Really good recipe. Just what I was looking for! I would have given it five stars, but I did make a couple of adjustments. Following the advice of a few other reviewers, I only used 1 tsp of cumin (I just knew 1 tbsp would be too much as my dh doesn't like cumin, plus it makes it easier to measure out--all the spices are 1 tsp!), and I added a 1/2 tsp or so of salt. I am always on the lookout for easy recipes that can replace the mixes available at the grocery store (too many chemicals and msg in most of them for me). This one fit the bill!

Most Helpful Critical Review
Jun 30, 2011

This one came out pretty decent.

Sep 27, 2006

I really liked this recipe. Though I used instant rice and cooked it on the stove instead of baking for a quicker and easier meal. I also didn't measure how much spices I put in, I basically measured to taste. It went awsome with Our Enchilada casserole!

Feb 12, 2007

This was very good rice really close to the resturants. I almost ruin mine by trying to cook it on the stove top, other reviewers stated they had done this, did not work for me, my rice started to stick and burn, I quickly remove from stove top, put in oven dish and cooked it that way, it did come out a little over cooked, but that was my fault, it still had that mexican red rice flavor that you get at mexican resturants. As far as the rest of the recipe I followed it exactly. I served with cheese enchiladas and a red chile sauce

Jun 27, 2006

I made a big batch for a mexican dinner and it was great. I used Uncle Bens rice and used the amount of chicken stock required by the box directions and it was perfect. The amount of cumin may be too much for some, but I liked it.

Nov 09, 2007

Substitute tomato sauce for the paste.

Feb 22, 2008

This is really good stuff! I'm a vegetarian, so I use vegetable broth and I don't measure the spices, I love cumin, so there's probably more. With those being the only exceptions...I'm not a repeat recipe user, but I'm making this for the second time tonight, it deserves a great rating! Update: The second time I made this it came out really dry. I switched recipes and the only difference between them is the tomato paste versus tomato sauce. I like the tomato sauce WAY better. Still a good recipe, but not as quick or as good as my new one!

Sep 11, 2008

I thought this was great! I used brown rice and tomato sauce and just baked it a little longer. Great texture and taste.


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  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 112 mg
  • 4%

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

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