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.

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

294 calories; protein 9.8g 20% DV; carbohydrates 28.4g 9% DV; fat 15.7g 24% DV; cholesterol 25.1mg 8% DV; sodium 1053.1mg 42% DV. Full Nutrition

Reviews (91)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/13/2012
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 my cast iron skillet. I cannot tell you how many times I've burned rice in my normal sauce pans on my gas stove--cooking it in my cast iron skillet was cake. Not one single problem. My family enjoyed this rice--my youngest boy asked for a second helping which he NEVER does. I'll make this again. Read More
(54)

Most helpful critical review

Rating: 2 stars
01/18/2013
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 that I ran with it. Forty minutes later - I used brown rice - I picked up the lid and discovered half-cooked rice soup! This dish needed to cook for a full hour to absorb all the liquid and even then it was soggy. A normal rice-to-water ratio is 1:2 and this including the tomato sauce was almost 1:3. The fact that I'm the only person who had this problem including other people who used brown rice makes me think that I did something wrong but I really did follow the recipe as written. Dinner was well over by the time the rice was done cooking (luckily I had a backup) and when it finally wasn't soup anymore the flavors were nice. But there are so many mexican rice recipes out there I'll look for one I don't have to modify so much. Sorry! Read More
(13)
117 Ratings
  • 5 star values: 76
  • 4 star values: 30
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 0
Rating: 4 stars
04/13/2012
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 my cast iron skillet. I cannot tell you how many times I've burned rice in my normal sauce pans on my gas stove--cooking it in my cast iron skillet was cake. Not one single problem. My family enjoyed this rice--my youngest boy asked for a second helping which he NEVER does. I'll make this again. Read More
(54)
Rating: 4 stars
01/12/2012
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 would cut the salt to 1 tsp at the most) and I used only about 1 cup of MJ cheese which was plenty. Lastly I used brown rice instead of white rice and other than the fact that I needed to cook the rice about 20 min longer it tasted great! Definitely a keeper! Made it with the "Chicken Chimichangas with Sour Cream Sauce" on this website and my husband was very happy! Read More
(52)
Rating: 4 stars
01/13/2012
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 off the monterey jack cheese just to save on a few calories, but, I am sure it would be wonderful with it! Read More
(33)
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Rating: 5 stars
05/05/2012
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 can of diced tomatoes with green chiles. I used low sodium organic broth and added no additional salt. I cut the cheese to 1 cup and used a colby/jack blend. Paired it with black beans,spicy carnitas and fresh corn. My family devoured it! Will definitely be making this rice again and again. Read More
(22)
Rating: 4 stars
01/08/2012
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 really liked it. It cooked up faster than 25 minutes for me so FYI...stir frequently so it doesn't burn and you can keep an eye on it. Read More
(16)
Rating: 2 stars
01/17/2013
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 that I ran with it. Forty minutes later - I used brown rice - I picked up the lid and discovered half-cooked rice soup! This dish needed to cook for a full hour to absorb all the liquid and even then it was soggy. A normal rice-to-water ratio is 1:2 and this including the tomato sauce was almost 1:3. The fact that I'm the only person who had this problem including other people who used brown rice makes me think that I did something wrong but I really did follow the recipe as written. Dinner was well over by the time the rice was done cooking (luckily I had a backup) and when it finally wasn't soup anymore the flavors were nice. But there are so many mexican rice recipes out there I'll look for one I don't have to modify so much. Sorry! Read More
(13)
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Rating: 4 stars
03/29/2012
Used this with brown rice and came out really good. Took a little more cooking time. Read More
(12)
Rating: 4 stars
09/10/2014
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. Add oil to sauce pan, I use olive oil, then add cumin and chili powder, bloom spices(cook until release their fragrance)for a minute or so, add garlic onion cook until clear. Then add a 10z. can drained can of Rotel tomatoes w/cilantro and lime juice and 4 oz. of tomato sauce. Stir until mixed and warm...in no time. I don't add any salt and it tastes find. I also save calories by not adding cheese. Enjoy! Read More
(9)
Rating: 5 stars
01/07/2012
LOVE LOVE LOVED it!! Made fajitas and this rice for dinner and my husband had thirds and came back for more the next day. DELISH! Read More
(8)