This was something I discovered on another recipe website and somewhat modified for us. It is the Mexican rice that we prefer to eat.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons vegetable oil
- 1 cup long grain white rice
- 2 ½ cups chicken broth
- 1 (4 ounce) can tomato sauce
- 1 (4 ounce) can canned chopped green chiles, drained
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 ½ teaspoons salt
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- 1 ½ cups shredded Monterey Jack cheese
Instructions
- Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 7 g |
| Sodium | 1053 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe in a crock pot and added a can of diced tomatoes. It was moist and delicious!
This was good, even though I made a few changes. I did not have green chilies or tomato sauce, so I blended some fire roasted tomatoes to equal the amount of sauce and chilies that I needed. I used about 3/4 of the amount of salt called for and I would cut that to half next time. I agree with one reviewer who said that the amount of liquid is way too much. I poured about half of the amount of broth in and added, as needed while it cooked. I probably used about 1 c. of broth instead of 2.
I was so happy to find this because I had all the ingredients needed to make it. I was surprised at how good it was. I will definitely make it again. I followed the recipe but needed more time for the rice to become tender so I did add more water once the original was completely absorbed and it was still slightly firm. This happens a lot since I am at a higher altitud.
Excellent recipe! I made this using 1, and a half cup of Calrose rice, because it’s what I have. I only used 1, 12oz can of chicken broth, and included the juice of a 7oz can of Green chili’s. I also omitted the chili powder, as I didn’t have any, and followed the rest of the recipe as written (Photo included without cheese) Turned out exactly as I hoped! This one beats mother-in-law’s so it’s a keeper!
Based on another review, I added an additional 1/2 c rice, to avoid soupy rice. Not sure if that was really necessary. Also subbed Rotel for tomato sauce and green chilis. This Rice was delicious, the whole family LOVED it, will be making again.
Daughter’s favorite!
This is a perfect side dish for any Mexican meal! I reduce the chicken broth to two cups (or one 15 oz can) and increase the tomato sauce to an 8 oz can since that is the more common size I find at the store. I have even made this when I don’t have onion, green chilies or monterey jack on hand and it is still delicious!
Very tasty and flavorful. Everyone enjoyed it. I did do 1 TSP butter and 2 TSP oil. Plus, I sautéed the onions and garlic with the rice. Turned out great. I tried other recipes and this is by far the best I’ve had/made.
I didn’t have the tomatoes or onion, but I did have a can of Rotel. It worked. The family loved it and decided this goes into the rotation.
This the best rice! True to the cuisine
Yum!!! Love his rice!! Excellent side dish for taco night!!
Delicious! Only made two small tweaks: Based on others’ reviews I cut the salt in half and it was still pretty salty IMO; next time I’d use low-salt broth too. And purely for personal taste, we added a small can of sweet corn and about 8 oz of black beans; might also add a bit of diced red pepper next time too. Definitely will be a go-to side dish for us.
Hubs and I enjoyed this. I had some V8 juice to use up and used it in place of some of the chicken broth.
Great recipe for mexican rice. Followed directions exactly but cut down a bit on the salt because of the tomato sauce. Everyone love it!
Used my cast iron pan, which lended itself to a tiny bit of cooking modifications. After the initial browning of the rice, It took only 15 minutes for the rice to cook tender, with the liquid amount the recipe stated. FYI Didn’t have tomato sauce so I used 4 oz of uncondensed tomato soup. For those who questioned- I had NO issue with liquid to rice ratio…
9.25.18 … https://www.allrecipes.com/recipe/219324/my-favorite-mexican-rice/ … ‘Pretty disappointed, but I did sub water for the broth & yes, I’m sure the broth would make it better.. ‘Kinda bland. I tasted & added some cilantro & jalapenos. Ohhhh, I didn’t add the tomato sauce. I’m not much of a fan of rice & tomatoes together. Maybe this is an unfair rating, but I don’t see it being worth a repeat.
Definitely will become a staple for my home Mexican meals. With changes. Reviews commented a lot on the saltiness. I tried two large pans to serve at a shelter. The better of the two consisted of 3 cups rice and maybe 1/2tsp of salt. Toasted the rice with about 3-4TBS of oil and half stick of butter. Subbed tomato sauce for one 14oz can of diced tomatoes. 2x 8oz cans of green chilies. 1/2, 12oz can sweet corn, 1x 14oz can of black beans. Roughly one large white onion, and topped it all with a generous helping of Monterrey Jack Cheese. I made this the night before my event and refrigerated overnite. Warmed it up on site and then topped with freshly topped cilantro. Over 70 people served with two batches of this and everyone raved about it.
By far, THE best Mexican rice. Yum yum yum!!!
First off I followed this recipe exactly & it was so EASY to make & it turned out FABULOUS!!! The flavors that are in this rice are spot on but then when I put the cheese on top of the rice just before it’s finished cooking, well it DEFINITELY raised THIS recipe to 5 stars & what a brilliant idea! My entire family, including my husband of 28 years just can’t get enough of this rice. And even though this recipe makes a lot of rice, now when I make this recipe, I go on & double all the ingredients & it STILL turns out GREAT!! For years I had been searching for an AMAZING Mexican rice recipe that’s also easy on all kinds of websites & in all sorts of cookbooks, but with no avail. Then I went on “AllRecipe.com & immediately found this recipe & now there’s no turning back!! Thank you so much for posting this EASY & VERY TASTY recipe! Oh, one more thing, it’s even more FABULOUS if after it’s done cooking & IF no one in my family realizes that I have made it, then cover the top of the pan & try putting the entire pan in the fridge overnight. This will let all the flavors marry together overnight & then when your ready to serve it, just heat it up in your microwave & when it’s warm, I’ll add a bit more cheese to each serving. But when I want to do it this way, I’ll have to wait & make it after everyone is asleep, otherwise I’ll wake up the next morning to find most of it has already been eaten since it’s even WONDERFUL cold!! Thanks Again!
This is the best Mexican rice. My kids love it!!
I made this and it was very good. I would like a little more tomato taste, but no other issues. I did like one reviewer said and cooked it in my iron skillet as I have a gas stove. Mine took more like 40 minutes to cook.