Basic Mexican Rice

Serves: 6

This is a very basic Mexican rice recipe, and you can customize it with whatever ingredients or spices make you happy—diced jalapenos, chopped black olives, Cotija cheese, turmeric…anything goes!

Prep Time:
Cook Time:
Total Time:


2 tablespoons canola oil
1/2 whole large onion, chopped
2 cups long grain rice
3 cloves garlic, minced
1 can rotel diced green chilies and tomato (10 ounce can)
1 can (14 1/2 oz. size) whole tomato
2 cups low sodium chicken broth (more if needed)
1 teaspoon cumin (more to taste)
1 teaspoon kosher salt
fresh cilantro, chopped


Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin--—more if you love cumin flavor! Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.

Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.


blog comments powered by Disqus