• Mexican Rice

    10 votes
    Mexican Rice
    Prep: 10 min Cook: 25 min Servings: 4
    by Sergio Hernandez
    12 recipes


    • 1/2 teaspoon ground cumin
    • 1 cup chicken broth
    • 3 tablespoons vegetable oil
    • 1 cup uncooked long-grain rice
    • 1/4 cup chopped onion
    • 1 cup tomato sauce
    • 1 teaspoon garlic salt
    • 1 bay leaf


    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 bay leaf, tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes.
    3. Fluff with a fork and remove bay leaf when done.

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    • John Spottiswood
      John Spottiswood
      This is a simple recipe that is much more flavorful than any mexican rice I've had in a restaurant.
      • Sissy37
        I made it once and liked it and remade it with a little more onion, a half a bay leaf and used olive oil. Now it is something I will make on a regular basis.
          Super tasting and super easy!
          • Barbara
            MMMMM!!!! brings back memories when my grandmother made it ..finally found the recipe to make it myself.. because she use to eyeball her measurements that is why mine did not come out like hers thanks for the measurements.....


            • chasity
              well I learned this from an Hispanic friend in a blender add half to a whole onion, about three cloves of garlic three Roma tomatoes(or a can of tomato sauce), 2 heaping tbsp. of Consomme', cover with water and blend. Depends on how many you cooking for, three cups of rice in a sauce pan and brown with vegetable oil, and add blender mixture
              • ShaleeDP
                Who in asia would not want to learn a different variety of rice dish? Of course I like to too! This sounds delicious...!

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