I can eat this dish every night. I learned this recipe, like most of my Mother's recipes, without measurement. Here is my best effort to share it.

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • Heat vegetable oil in a saucepan over medium heat; cook and stir rice and garlic until rice is golden brown, about 5 minutes. Add water, chicken, tomato sauce, carrot, celery, chicken bouillon, cilantro, cumin, and black pepper; bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes before serving.

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Cook's Note:

Substitute chicken broth for the water for a more flavorful broth.

Nutrition Facts

355 calories; 6.5 g total fat; 37 mg cholesterol; 539 mg sodium. 55.8 g carbohydrates; 16.3 g protein; Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/20/2012
Tasty! I used onions and red and yellow peppers instead of the carrots and celery - because that is what I had on hand. This is soupy so expect that. Serve with white onions and cilantro on top - a little cheese is nice too. Thanks - this is comfort food! Read More
(14)

Most helpful critical review

Rating: 2 stars
03/28/2018
Any self respecting Mexican rice needs to be braised in the hot oil till slightly brown. This seals outer husk and keeps the rice fluffy with no clumping. Adding the spices after the rice is browned will begin the absorption of the moisture and spices into each rice kernel. Yum Yum! Read More
(7)
27 Ratings
  • 5 star values: 8
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
09/20/2012
Tasty! I used onions and red and yellow peppers instead of the carrots and celery - because that is what I had on hand. This is soupy so expect that. Serve with white onions and cilantro on top - a little cheese is nice too. Thanks - this is comfort food! Read More
(14)
Rating: 4 stars
09/20/2012
Tasty! I used onions and red and yellow peppers instead of the carrots and celery - because that is what I had on hand. This is soupy so expect that. Serve with white onions and cilantro on top - a little cheese is nice too. Thanks - this is comfort food! Read More
(14)
Rating: 5 stars
09/25/2012
I radically modified this recipe to use only what I had on hand. I sauteed onion and garlic added tomato paste cumin paprika and salt with the rice. I browned the ride a little bit and added the broth and chicken on top. I simmered it until the rice was done added some cilantro. It was delicious. Read More
(9)
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Rating: 2 stars
03/28/2018
Any self respecting Mexican rice needs to be braised in the hot oil till slightly brown. This seals outer husk and keeps the rice fluffy with no clumping. Adding the spices after the rice is browned will begin the absorption of the moisture and spices into each rice kernel. Yum Yum! Read More
(7)
Rating: 3 stars
08/03/2014
I really liked this dish. I did make some changes as I have 4 boys who eat like it is the last supper. I used thighs drumsticks and breast. I seasoned them with salt pepper garlic powder sazon (Goya) season salt and parsley then lightly fried them. I doubled the rice and used 5 cups of water. It takes WAY longer than 15 minutes mine took about 35 minutes to be cooked. I also added onion while browning the rice. Flavor was great and used tostadas and queso fresco to complete the meal. Read More
(6)
Rating: 5 stars
02/06/2018
Very good dish. My cousins showed up just before it was finished cooking so I opened drained and added a can each of corn and black bean some salsa Verde and there was plenty for everyone. On top of tortilla chips or rolled up in tortilla. Very good both ways! Read More
(5)
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Rating: 4 stars
12/09/2012
Tasty! I happened to all but one of the ingredients on hand this is a great dish for a cold football night. I didn't have tomato sauce so I substituted most of a can of tomato paste which I think gave it good flavor. I also used two packets of that Swanson Flavor Booster. I'd definitely would make this again. Read More
(4)
Rating: 5 stars
03/28/2018
Since the chicken is "cooked chicken" why not cook it in "4 cups of water" and then use that broth in the recipe? I watched a lady make something like this on my first trip to Mexico and have tried ever since to make some as good. This may be it.? Read More
(3)
Rating: 3 stars
05/16/2014
I made this exactly as the recipe says. It was simple and good. It may be a little bland for some; but could easily be spiced up. Read More
(3)
Rating: 4 stars
04/16/2018
I went with the diced carrots and celery. I added a half can of diced tomatoes and used 3 cups of chicken broth instead of water. I pan seared my boneless skinless chicken thighs in a little butter after coating them with salt and pepper and cumin. Then added them to the rice and simmered about 35 minutes! Delish. Next time I will squeeze a lime in and add diced avocado and a dollop of sour cream! Read More
(1)