This straightforward recipe serves two people with sweet, butterflied shrimp over thick slices of buttery, pan-toasted French bread in a garlicky cream sauce with a smoky paprika taste. Although I believe that eating it this way is the finest option, this sauce would also be wonderful over spaghetti, rice, or potatoes.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 3 tablespoons vegetable oil
- 1 cup uncooked long-grain rice
- 1 teaspoon garlic salt
- ½ teaspoon ground cumin
- ¼ cup chopped onion
- 2 cups chicken broth
- ½ cup tomato sauce
Instructions
- Heat oil in a large saucepan over medium heat. Add rice and season with garlic salt and cumin; cook, stirring constantly, until puffed and golden.
- Add onion; cook and stir until onion has softened. Stir in chicken broth and tomato sauce; bring to a boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes. Fluff rice with a fork.
Nutrition Facts
| Calories | 291 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 1096 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This was amazing! So authentic. I added saffron to the toasting roasting part. Sooooo yummy! Diced orange peppers and onion was superb!
As easy as the directions….this was fantastic!! No need to alter anything. I WILL make this again!
Soooo good!! I make this for my family a lot but instead of tomato sauce I use mild enchilada sauce, peppers and a little bit of chipotle and it makes it even better.
Great Start!! I read reviews and added approx 1.5 Tbsp of ‘Tex Mex’ seasoning. I also added a half of a can of corn. I found it needed a bit more liquid as well. I will definitely be making this again as it was a delicious Mexican Rice dish! We had it with Chicken Fajitas… yum!!!
I’m made this recipe many times, it’s definitely my go to. I follow the recipe as written and just cross my fingers there are leftovers for lunch the next day!
Also added about 2 TBSP of taco seasoning (I doubled the recipe for our family). Easy to make, turned out great and goes well with refried beans and chili verde!
Excellent
This is my favorite Mexican rice recipe. I’ve made this for years every time we have tacos. Just perfect!
I substituted the cumin with chili powder and added a diced banana pepper. My family members raved about it – even the ones that don’t care for Mexican rice!
Delicious. Very easy to make and my whole family enjoyed it.
It’s a very good base recipe. I made it ‘as is’ the first time and agreed it needed some additional flavor for our taste. For convenience and a fast meal, I don’t bother with the oil and sautéing the rice and onions ( I even use dehydrated onion). Add everything in the pot at once except the rice and add 1.5 tsp of taco seasoning and a handful of frozen mixed vegetables). Bring to a boil. Add rice, cover, and reduce heat for the 25 minutes. Just like you’d have in a good Mexican restaurant.
I like it, We don’t like cumin so I sub Chilli powder. I sometimes add red pepper, shredded beef, black beans and top it with shredded cheese. The kids eat it with corn chips or in a soft shell. Favorite in our house.
Had to make adjustments to fit my needs: using-up overripe cherry tomatoes and my temporary FODMAP diet restrictions. So, FODMAP = no garlic salt and no onion ( ), BUT I’m allowed to infuse oil with garlic, so that’s what I did; quick roast on those tomatoes with plenty of chives, then followed the remainder of instructions. Served up with shrimp tacos, I WAS SO PLEASED with the end result!
This rice is the freaking Bomb!!!!!
I used Basmati rice but otherwise followed to the T. I think rice shouldn’t be over seasoned so I thought it was perfect!
It was just ok. Too bland for my taste. I kept correcting seasoning along the way.
Pretty good but needs more flavor. I doubled the seasoning and added some chili powder. Much better.
This is a favorite of ours! We do modify it a bit…to the rice and chicken broth we just add some garlic salt and 1/2 cup of our favorite salsa and then cover and simmer as called for. It feeds our family of 5 with a little for leftovers and everyone loves it!
Loved it, It was flavorful
This is a very good and easy way to make restaurant style mexican rice. Flavorful and delicious. It uses more liquid than I am used to, but with time, it makes very good rice.
Overall good flavor and small number of ingredients. IMHO, it can use more heat.