Mexican Rice

Mexican Rice


Rice is one of my favorite starchy side dishes. I almost like it better than pasta because I can serve it along Mexican food. This is my take on the boxed rice most people are familiar with. You can usually find all the ingredients in your pantry or fridge and it is easy to make anytime you get the craving.

Mexican Rice:


  • 2Tablespoons butter or oil
  • 1 cup long grain white rice
  • 1/2 teaspoon of garlic powder or 1 clove of minced garlic
  • 1 14 ounce can of diced tomatoes, undrained
  • 2 cups of chicken broth or one 14 ounce can and water to make 2 cups
  • salt and pepper to taste.


In a 2 quart sauce pan heat oil over medium heat. Add rice and minced garlic and cook 2-3 minutes or until rice is translucent and fragrant, stirring frequently to prevent garlic from burning. Add tomatoes with their juice, garlic powder if using, and chicken broth. Bring to a boil. Cover and simmer for 15-20 minutes or until liquid is absorbed and rice is cooked. Remove from heat and let rest, still covered, for five minutes. Fluff rice with fork and serve.

Mexican Rice Printable

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  1. Hi Micha, Your rice looks great! Rice is such a versatile dish; you can make it savory or sweet. And economical too. I appreciated and agree with your menu planning tips in your previous post as well.


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