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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