Mexican Rice I151 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“Easy to prepare and the flavor of Mexico is in your kitchen!” - by Michele O'Sullivan
Original recipe yields 6 to 8 servings
- In a large saucepan, heat oil over medium heat. Stir in onion and saute until translucent.
- Pour the rice into the pan and stir to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt and water. Cover, bring to a boil then reduce heat to low. Cook at a simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.
Amount Per Serving (7 total)
- 79 cal
- 1.2 g
- 15.1 g
Based on a 2,000 calorie diet
Reviews (151)Rate This Recipe
"Wow, I thought this was best Mexican Rice ever. I used the Rotel tomato with green chilis and added some extra green chilis to spice it up. This is definitley a keeper!..." See more"
"This was really good! After reading others reviews, I used Rotel tomatoes (about 1/2 of the can and all the juice). Since I used all the juice from the Rotel, I only used a cup of water. Also, I sa..." See moreuted half of a jalepeno chopped up and 1 tsp. of minced garlic with the onions. As for the seasoning I just used heaping 1/2 tsps of cumin and chili powder. The flavor turned out great!"
My Favorite Mexican Rice
Del Rio's Mexican Rice
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