Mexican Rice I

Mexican Rice I

155 Reviews 12 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Michele O'Sullivan
Recipe by  Michele O'Sullivan

“Easy to prepare and the flavor of Mexico is in your kitchen!”

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Adjust Servings

Original recipe yields 6 to 8 servings



  1. In a large saucepan, heat oil over medium heat. Stir in onion and saute until translucent.
  2. 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.

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Reviews (155)

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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!



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 sauted 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!



This recipe is delicious! You have to use chicken stock instead of water, as it gives it even more flavor! Other than that, I made it as is. It's really easy too! I DEFINITELY would highly recommend!

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Amount Per Serving (7 total)

  • Calories
  • 79 cal
  • 4%
  • Fat
  • 1.2 g
  • 2%
  • Carbs
  • 15.1 g
  • 5%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 364 mg
  • 15%

Based on a 2,000 calorie diet



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Maria's Mexican Rice


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Mexican Rice