My Favorite Mexican Rice

My Favorite Mexican Rice

40 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
wakkojenni
Recipe by  wakkojenni

“I found this on a different recipe site and tweaked it a little to suit our tastes. It's our favorite Mexican rice that we've tried.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.

Share It

Reviews (40)

Rate This Recipe
beanieklt
42

beanieklt

I liked this recipe a lot and my husband's jaw dropped when I took the cover off the pan (and loved the taste too!). I am giving it only four stars because I thought it was a bit too salty (I would cut the salt to 1 tsp at the most) and I used only about 1 cup of MJ cheese, which was plenty. Lastly, I used brown rice instead of white rice and, other than the fact that I needed to cook the rice about 20 min longer, it tasted great! Definitely a keeper! Made it with the "Chicken Chimichangas with Sour Cream Sauce" on this website and my husband was very happy!

Sarah Jo
36

Sarah Jo

I used a mixture of EVOO and butter to brown the rice in. I used organic chicken broth in this recipe and I omitted the additional salt called for in this recipe. I cooked this whole recipe in my cast iron skillet. I cannot tell you how many times I've burned rice in my normal sauce pans on my gas stove--cooking it in my cast iron skillet was cake. Not one single problem. My family enjoyed this rice--my youngest boy asked for a second helping which he NEVER does. I'll make this again.

happyschmoopies
26

happyschmoopies

This tasted very authentic to what we get in our local Mexican restaurant. I made exactly as the recipe stated, but, only used 1 tsp of salt based on other reviewer's suggestions. I also left off the monterey jack cheese just to save on a few calories, but, I am sure it would be wonderful with it!

More Reviews

Similar Recipes

Mexican Rice II
(1,790)

Mexican Rice II

Mexican Rice III
(686)

Mexican Rice III

Mexican Sour Cream Rice
(195)

Mexican Sour Cream Rice

Simple Mexican Rice
(109)

Simple Mexican Rice

Mamacita's Mexican Rice
(17)

Mamacita's Mexican Rice

My Favorite Chicken and Wild Rice Soup
(10)

My Favorite Chicken and Wild Rice Soup

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 300 cal
  • 15%
  • Fat
  • 15.9 g
  • 24%
  • Carbs
  • 28.8 g
  • 9%
  • Protein
  • 10.2 g
  • 20%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 1453 mg
  • 58%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mexican Rice III

>

next recipe:

Mexican Sour Cream Rice