That Time I Made Mexican Rice

June 4, 2013

The curse of a beginner cook is this: they focus too much on the main course and not the sides. At least, that’s been my experience. I’d make this extravagant dish but serve it with an iceberg lettuce salad and canned corn. No bueno.

I make a lot of Mexican-inspired dishes, so I’ve been searching for the perfect rice recipe to go along with it.

I’ve tried many different recipes to create the perfect Mexican Rice and by George, I think I’ve done it. I made this alongside April‘s Fried Fish Tacos this weekend and it was the perfect complement. I think I actually enjoyed it more than the tacos!


3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
7 oz. can fire-roasted diced tomatoes
2 cups chicken broth

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. Sprinkle with 1 tsp. salt and cumin. (This doesn’t take long, so don’t let it burn!)
2.  Empty diced tomatoes into a blender and blend until tomatoes are pureed.
3.  Stir in onions and cook until tender. Stir in tomato sauce and chicken broth, then bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Add the additional 1/2 tsp. of salt and fluff with fork.

This was so easy and I know any cook, beginner or expert, could do this easily.

Do you have any yummy recipes that you’ve created? I’d love to hear them!

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