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My Favorite Mexican Rice

Rated as 4.49 out of 5 Stars

"I found this on a different recipe site and tweaked it a little to suit our tastes. It's our favorite Mexican rice that we've tried."
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Ingredients

50 m servings 294 cals
Original recipe yields 6 servings

Directions

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  1. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 294 calories; 15.7 g fat; 28.4 g carbohydrates; 9.8 g protein; 25 mg cholesterol; 1053 mg sodium. Full nutrition

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Reviews

Read all reviews 77
  1. 97 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I liked this recipe a lot and my husband's jaw dropped when I took the cover off the pan (and loved the taste too!). I am giving it only four stars because I thought it was a bit too salty (I w...

Most helpful critical review

I am really puzzled by the reviews on this. When I was adding the ingredients, I thought, "Hmm, that's a lot of liquid for one cup of rice," but since nobody else had mentioned a problem with th...

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I liked this recipe a lot and my husband's jaw dropped when I took the cover off the pan (and loved the taste too!). I am giving it only four stars because I thought it was a bit too salty (I w...

I used a mixture of EVOO and butter to brown the rice in. I used organic chicken broth in this recipe and I omitted the additional salt called for in this recipe. I cooked this whole recipe in m...

This tasted very authentic to what we get in our local Mexican restaurant. I made exactly as the recipe stated, but, only used 1 tsp of salt based on other reviewer's suggestions. I also left...

This was such a quick dish to whip up last minute and oh so yummy. I made a few changes due to not having exact ingredients on hand. Instead of tomato sauce and green chiles separate, I used a c...

This was good but WAAAAAY too salty. I would definitely suggest cutting it down to 1/2 t of salt to start with. You can always add more but it's hard to take it out :). Otherwise though, I re...

Used this with brown rice and came out really good. Took a little more cooking time.

I am really puzzled by the reviews on this. When I was adding the ingredients, I thought, "Hmm, that's a lot of liquid for one cup of rice," but since nobody else had mentioned a problem with th...

I agree what another said, waaaaaayyyy to salty. I wish I would've seen that review before I made it. The flavor is fantastic, I will definitely make it again, just without the extra salt.

Great Mexican rice dish to serve with your Mexican entree. However, here is how to make it in ONLY 15 MINUTES- use two cups of cooked white rice. I freeze 2 or 4 cup bags when I make white rice...