Mexican Rice

by Melissa on May 20, 2008

I made this to go with my chicken enchiladas for dinner tonight. It is a pretty straight-forward recipe, except where the rice is supposed to become “puffed and golden.” It become golden, but never really puffed for me. Apparently I am not the only one though, several of the reviewers had the same problem. The only thing I would do differently next time would be to add some chopped tomatoes and maybe some corn, otherwise the rice was very good. This recipe is from

Mexican Rice

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

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.

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. I stirred some Paprika in at the end to help brighten up the color.

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{ 4 comments… read them below or add one }

Kitiara January 28, 2009 at 10:26 am

I’m spanish myself and the reason the rice didn’t puff was because you put in too much water. Try reducing the amount of water, wait for it to boil and then add the rice. Leave it all at high heat (and stir every minute so it doesn’t stick), and when most of the water has evaporated, cover it up and put it in low heat (almost medium but not quite) for about 20 to 30 minutes.

Trust me, it’ll taste much better.


Melissa January 28, 2009 at 11:57 am

Kitiara- Thanks for the tip! I will keep that in mind next time.


Donna S April 1, 2012 at 5:58 am

The rice ‘puffs’ when you are frying it. It’s more like when popcorn pops, not that it jumps, but it opens up. You just needed to let it fry a little more before adding the rest of the ingredients.
Having said that…it’s been years since I have made mexican rice & I know the basics. Does cumin add that much more flavor? I notice it’s in a lot of recipes but my ex (he’s from Mexico) never used it & I don’t remember his sisters using it either. I don’t know if you check this blog, but if you do…


Melissa April 1, 2012 at 8:06 am

Thanks for the tip! I am not sure how authentic cumin is to Mexican food, but I know that personally, I really enjoy the flavor it adds. :)


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