A great recipe for Mexican style rice in tomato sauce. This is an excellent side dish for the Slow Cooker Pozole I posted earlier.

Gallery

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
5
Yield:
5 servings
Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.

    Advertisement

Nutrition Facts

217 calories; protein 4.2g 8% DV; carbohydrates 37.2g 12% DV; fat 6.1g 9% DV; cholesterol 4.9mg 2% DV; sodium 503.6mg 20% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/13/2006
Pretty good. I think there was a typo when this was entered because two TEAspoons of chili powder was perfect. I read the other reviews and they served as a good warning. I started with one teaspoon checked after simmering for a while added another half then ended up sprinkling on some more. I also added a couple pinches of cumin toward the end. It came out delicious although my boyfriend requested chicken in it next time. It made for some good tacos along with some canned salsa verde sauce. Read More
(13)

Most helpful critical review

Rating: 1 stars
10/25/2005
I don't know if i did something wrong but 2 tablespoons of chili powder was way to much for this. I couldn't even eat it. My husband who's Mexican tried to eat but it was not tastey at all. We just ended up throwing it away. Sorry:( Read More
(10)
15 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
05/12/2006
Pretty good. I think there was a typo when this was entered because two TEAspoons of chili powder was perfect. I read the other reviews and they served as a good warning. I started with one teaspoon checked after simmering for a while added another half then ended up sprinkling on some more. I also added a couple pinches of cumin toward the end. It came out delicious although my boyfriend requested chicken in it next time. It made for some good tacos along with some canned salsa verde sauce. Read More
(13)
Rating: 4 stars
10/01/2009
This is a good base recipe with plenty of room for modifications. Here is how I prepared it: I fried 2 cups white rice in 3 tablespoons olive oil added 3 tablespoons sofrito instead of the cumin 1 package sazon seasoning 1 cup tomato sauce & 3 cups chicken broth. Then I added 2 cups pigeon peas. After I made it I asked my neighbor who is from Puerto Rico what she thought and she was impressed! It was delicious! Read More
(11)
Rating: 1 stars
10/25/2005
I don't know if i did something wrong but 2 tablespoons of chili powder was way to much for this. I couldn't even eat it. My husband who's Mexican tried to eat but it was not tastey at all. We just ended up throwing it away. Sorry:( Read More
(10)
Advertisement
Rating: 3 stars
04/15/2005
This turned out pretty good for me but the chili powder flavor was overwhelming. I did double the recipe though and sometimes that can throw things off so I might give this another try. Read More
(5)
Rating: 4 stars
10/25/2010
I thought this was a great mexican or spanish rice recipe. I did cheat and use instant white rice so not sure about their cooking method with the long grain rice. Here's what I did to make it with instant rice. I cooked two cups of instant rice per package directions. I cooked the onion in peanut oil until tender then added the seasonings (garlic powder too) and the tomato sauce - left out the tomatoes because I didn't have any fresh left! Cooked about 5 min. then added my insant rice which I only ended up using a little more than a cup. Heated through and served with green onion on top! Read More
(4)
Rating: 1 stars
07/02/2006
Too much chili powder and really not much taste to the rice. Read More
(3)
Advertisement
Rating: 4 stars
11/08/2007
I paired this recipe with sour cream enchiladas...and it was marvelous. It was nice and tomato-y a nice contrast of flavors with the enchiladas. I doubled the recipe and only used 1 tsp of the chili powder and upon discovery I only had ONE can of tomato sauce I ended up using tomato soup as a substitute! It turned out awesome and my kiddos really liked it...and that's saying something seeing as how they're all ages between 5 and 9!:) Read More
(3)
Rating: 3 stars
01/12/2012
This was pretty good. Added peas and cilantro along w rotel and black olives. Read More
(1)
Rating: 5 stars
03/28/2020
This is the closest recipe I've come across to legit spanish rice/ arroz rojo the way my family has made it for generations. The only difference is we never added any chilli powder. If you notice, the recipe says to brown the rice first then add the onion and garlic which is the right way to do it. Or else you burn the onion and garlic while the rice is browning. Read More