Perfect Mexican Rice doesn't have to come from a box or a restaurant, this is the perfect side dish alongside your next Taco Tuesday!
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Years ago I never would have thought that I could make delicious Mexican rice without using a box, or stopping by a local Mexican restaurant.
Times change when you are forced to cook from scratch because you have to avoid artificial ingredients in boxed mixes, and when a local restaurant no longer works because of cross contamination of your daughter's allergens.
However, this rice is so ridiculously simple there is not an excuse for anybody not to make this Perfect Mexican Rice.
You'll thank me once you give it a try, and you'll never look at another box in the store again!
When I served this for the first time, my family loved it, and has requested it every time we have tacos, burritos, or any other dish that has Mexican flavors.
What ingredients do we use to make Perfect Mexican Rice?
- olive oil
- long grain rice
- fresh minced garlic
- tomato sauce
- chicken broth
- chopped fresh cilantro
How to make Perfect Mexican Rice
First we start by heating oil in a pan, and browning the rice. This helps bring out the nuttiness.
Basically once that steps complete, you add the remaining ingredients and bring to a boil.
What is the best pan to cook this in?
A good quality non stick pot. This keeps the rice from sticking.
What goes well with Perfect Mexican Rice?
- Taco Hand Pies
- Simple Sheet Pan Fajitas
- One Pan Fajita Flavored Salmon
- Mexican Chicken with Cheese Sauce
Perfect Mexican Rice
Perfect Mexican Rice doesn’t have to come from a box or a restaurant, this is the perfect side dish alongside your next Taco Tuesday!
- 2 tablespoons olive oil
- 1 cup long grain rice uncooked
- 1 clove fresh minced garlic
- ½ teaspoon salt
- ½ teaspoon cumin
- ¼ cup tomato sauce
- 14 oz chicken broth
- 3 Tablespoons chopped fresh cilantro
- In a large saucepan, heat the oil over medium heat.
- Add the rice, stir to coat in the oil, and cook until slightly golden.
- Stir in the garlic, salt, and cumin.
- Add the tomato sauce and chicken broth.
- Turn the heat to medium high heat, and bring the mix to a boil.
- Once boiling, reduce heat to low, cover with a lid, and allow to simmer for 20 to 25 minutes.
- Remove from heat, toss in your freshly chopped cilantro, stir to combine.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 2mgSodium: 744mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 2g
This looks so good. I'm sure my family would enjoy it even though they're not huge fans of rice.
This definitely packs flavor that rice normally lacks, I think that you'll love it!
Tiffany (A Touch of Grace)
Oh this looks so good! We do tacos a lot and this would definitely be the perfect side dish!
Thanks for sharing on the Shine Blog Hop!
Enjoy Tiffany, it is so good! 🙂
Vickie @Vickie's Kitchen and Garden
What a great recipe and easy too! Thanks for sharing at the #HomeMattersParty
We would really enjoy your Mexican Rice, it looks awesome. Thanks so much for sharing with Full Plate Thursday and hope you have a great week.
Come Back Soon!
Thanks Miz Helen!
Your recipe was a Top Ten on Full Plate Thursday! Hope you enjoy your new Red Plate and have a great day.
Thank you so much Miz Helen!