Mexican Rice

It took me a long time to “perfect” my Mexican rice… and it still doesn’t taste like my Mother-in-Law’s, but it’s still pretty good as rice goes.


1-2 Tbs. Oil or butter
1 c. long grain white rice
2-4 cloves garlic, chopped
1 can chicken broth or 1/2 box of chicken stock
1 can water
About 1/2 cup of salsa, Rotel, or tomatoes
Cumin – a couple of Tbs.

Start oil or butter in a non-stick pan on medium high heat.  Add rice.

Let the rice brown.  This is the step I always messed up on when I was first learning to make the rice.  It takes 5-10 minutes, and the rice does turn brown.  It looks nice and toasted.  Like this…

When rice has a golden brown toasted look, turn off heat.  Add chopped garlic & cumin give it a stir.  I was uncharacteristically out of garlic bulbs when I made this batch, so I ended up using the emergency minced garlic from the jar.  Don’t judge.

Next pour in your chicken broth, water & salsa/picante/Rotel.  (I made up for the jarred garlic by adding homemade salsa.)  Mix well.

Turn the burner back on and bring to a boil.

Reduce heat & cover.  Don’t lift the lid until the end.  Rice will be done in about 20-30 minutes.

Related posts:

About Laura

A Christian wife, mother, daughter, former educator, photographer, amateur chef, pretend gardener, alto 🎶, book nerd, cancer-survivor and laundry-hater.

, , , , , ,

No comments yet.

Leave a Reply