Mexican Rice

June 30, 2010

mexican rice

The other day I made chicken fajitas and of course the only side dish I could think to make with those is rice.  So sticking with my pledge to eliminate boxed, pre-packaged foods from our lives, I found a great recipe to make my own Mexican rice.

And boy am I glad to have found this rice recipe on Closet Cooking.  This Mexican rice has flavor galore.  A lot more flavor than the packet and boxed versions.  Even though it only calls for 1 cup of dry rice, you end up with a saucepan full of rice.  I think next time I will make half of the recipe for just the two of us.

*The original recipe calls for one green pepper and a jalapeno pepper, which I did not use.

mexican rice recipe

Mexican Rice


1 tablespoon oil
1 onion (chopped)
1 clove garlic (chopped)
1 cup long grain rice
1 & 1/2 cups chicken stock
2 cups diced tomatoes with liquid (I used fire roasted)
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt


1.  Heat the oil in a medium sized sauce pan or pot.  Add the onions and garlic, saute until tender, about 5-7 minutes.

2.  Add the rice, chicken stock, tomatoes, chili powder, cumin and salt and bring to a boil.

3.  Reduce the heat, cover and simmer until the rice is tender, about 20 minutes.

{ 2 comments… read them below or add one }

Naomi July 1, 2010 at 1:14 pm

I love this recipe! My family crazy for Mexican rice, so I will definitely be giving this try. For that matter, I’m loving your blog. Glad to have found you.


Amanda July 1, 2010 at 1:35 pm

Hey Naomi, thanks for commenting! It’s a nice recipe with a good tomato taste to it. I hope you and your family like it too.


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