Sunday, May 6, 2012

Mexican Rice

Mexican Rice is a great side dish for anytime. Even better when making tacos! I adapted this recipe from one I found on

Mexican Rice
(Makes about 3 Cups)
Prep Time: 5 min
Cook Time: 20 min


  • 1 Cup Uncooked Long Grain Rice
  • 3 Tablespoons Canola or Vegetable Oil
  • 1 8oz Can of Ro-Tel Tomato Sauce
  • 1/4 Cup Onion, Small Dice
  • 1/4 Cup Green Pepper, Small Dice
  • 1 3/4 Cup Chicken Broth
  • 1 teaspoon Roasted Ground Cumin
  • 1 teaspoon Garlic Salt
  • Salt and Pepper to taste
  1. In a medium saucepan over high heat, add the Canola oil. Let oil get nice and hot. 
  2. Add rice. Stir frequently and try not to let it brown. 
  3. After about a minute, add onion and peppers. 
  4. The rice will eventually change from looking translucent to a very white. At this point, add the cumin and garlic salt, stirring constantly.
  5. When that is mixed in, add the tomato sauce and chicken broth. It will boil almost immediately. Stir, cover with lid, and turn heat to low to just simmering. 
  6. Simmer for 20 minutes or until all liquid is absorbed. 

Here are the ingredients.

The rice before it's cooked in the oil.

It will get a white appearance and not be translucent.

The finished rice.
The method of cooking rice before you simmer it is called the pilaf method. You could use different ingredients and make regular rice pilaf or even change them up and make something totally different and unique. However you do it, it is still called the pilaf method.

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