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Mexican Rice II

Rated as 4.48 out of 5 Stars
35

"This is a wonderful side dish for any Mexican dinner."
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Ingredients

30 m servings 291
Original recipe yields 4 servings

Directions

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  1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
  2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 291 calories; 11 42.4 4.8 2 1096 Full nutrition

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Reviews

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  1. 2901 Ratings

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Most helpful positive review

Finally I've found the recipe for basic, restaurant style Mexican rice. The key to this recipe is the seasonings you use. I tried it as written, just with the cumin, and it was not nearly as g...

Most helpful critical review

If you're looking for a Mexican Rice recipe that will be "the star of the show," this is not the recipe. If, however, you're looking for a pleasantly and subtley flavored Mexican-style rice to a...

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Finally I've found the recipe for basic, restaurant style Mexican rice. The key to this recipe is the seasonings you use. I tried it as written, just with the cumin, and it was not nearly as g...

For the reviewers having trouble with browning and puffing the rice: My rice browned, but didn't puff. When I added the soup stock and tomato sauce, I was concerned (I had company over and this ...

If you're looking for a Mexican Rice recipe that will be "the star of the show," this is not the recipe. If, however, you're looking for a pleasantly and subtley flavored Mexican-style rice to a...

This is a great basic rice recipe that is easy to prepare. The only difference between my preparation and the recipe's is that I sauteed the onion before cooking the rice, added fresh minced ga...

This has become our families favorite Mexican rice. I made several alterations though: used sea salt (to taste) instead of garlic salt and added 2-3 cloves of garlic (crushed), omitted the cum...

A strong chicken broth is needed to make this good. KAET: I've never been able to get my rice to brown and/or puff in a skillet either, so I always use my rice cooker instead. I saute the onions...

Don't let the name intimidate you. I am a chef at heart not by trade. I am of Mexican heritage and was the only one of 5 girls to learn to cook like Mama. This recipe is very close to what I ...

This rice was so well-liked by my friends that we all agreed that it was the best mexican rice we'd ever had. I followed the recipe exactly the first time that I'd made this, but the second tim...

I know this is a wonderful recipe. I have been making this for years. I used to go visit my friend and then go watch her mother-in-law cook, This is al most exactly her recipe. The only chan...