Easy to prepare and the flavor of Mexico is in your kitchen!

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, heat oil over medium heat. Stir in onion and saute until translucent.

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  • Pour the rice into the pan and stir to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt and water. Cover, bring to a boil then reduce heat to low. Cook at a simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.

Nutrition Facts

78.6 calories; 1.5 g protein; 15.1 g carbohydrates; 0 mg cholesterol; 363.5 mg sodium. Full Nutrition

Reviews (174)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2003
Wow I thought this was best Mexican Rice ever. I used the Rotel tomato with green chilis and added some extra green chilis to spice it up. This is definitley a keeper! Read More
(94)

Most helpful critical review

Rating: 2 stars
05/05/2012
Not good! too mushy-use less liquid and more flavor! Read More
(2)
221 Ratings
  • 5 star values: 117
  • 4 star values: 76
  • 3 star values: 21
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
06/23/2003
Wow I thought this was best Mexican Rice ever. I used the Rotel tomato with green chilis and added some extra green chilis to spice it up. This is definitley a keeper! Read More
(94)
Rating: 5 stars
06/23/2003
Wow I thought this was best Mexican Rice ever. I used the Rotel tomato with green chilis and added some extra green chilis to spice it up. This is definitley a keeper! Read More
(94)
Rating: 5 stars
01/16/2007
This was really good! After reading others reviews I used Rotel tomatoes (about 1/2 of the can and all the juice). Since I used all the juice from the Rotel I only used a cup of water. Also I sauted half of a jalepeno chopped up and 1 tsp. of minced garlic with the onions. As for the seasoning I just used heaping 1/2 tsps of cumin and chili powder. The flavor turned out great! Read More
(68)
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Rating: 5 stars
06/16/2007
This recipe is delicious! You have to use chicken stock instead of water, as it gives it even more flavor! Other than that, I made it as is. It's really easy too! I DEFINITELY would highly recommend! Read More
(48)
Rating: 4 stars
02/10/2003
i love this recipe! thought it needed "something"so i usually add a spoonful or two of dried taco seasoning as it cooks. serve it on shredded lettuce and add some beans for my vegetarian diners....its one of out favorites now. Read More
(25)
Rating: 5 stars
03/16/2005
I have tried quite a few mexican rice recipes from this site and this is one is my favorite - my search is over! The amount of spice and tomato was just right. I did just dump in some salsa instead of opening a fresh jar of tomato sauce. Thanks for an easy and tasty recipe! Read More
(23)
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Rating: 4 stars
05/16/2007
Really good. I added 1/2 clove of garlic to the onions and a couple of teaspoons of chopped green chiles to the tomatoes. I also used chicken broth instead of water. i would have used rotel instead, but i was out. also, after the rice completed cooking i added a handful of frozen corn then put the lid back on for a few minutes. the corn heated up and retained it's texture. I served this with a mexican style steak and it was really good. this will become a go-to on fajita nights! Read More
(22)
Rating: 4 stars
09/24/2008
Excellent! I did make some changes based on other reviews. I used chicken stock instead of water and added a can of rotel tomato with chilli. So good! the juice from rotel is about a 1/2 cup. So only add 1 cup of water or chicken broth. Read More
(13)
Rating: 5 stars
02/24/2008
Very tasty! I used a can of Rotel and 1 1/2 cups of chicken broth and a couple dashes of hot Mexican Chili powder...will make it when cooking Mexican! Read More
(12)
Rating: 5 stars
02/09/2011
I didn't stick to every letter of the recipe but I still give this five stars for flavor and versatility. The only real changes I made were to add 3 cloves minced garlic and swap the water for chicken stock. I doubled the chili and cumin. We devoured it. Read More
(12)
Rating: 2 stars
05/05/2012
Not good! too mushy-use less liquid and more flavor! Read More
(2)