Mexican Rice Recipe

Name: Mexican Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 large white onion, chopped; 5 garlic cloves, minced; 1 1/2 cups long grain white rice; 2 tablespoons ground cumin; 2 1/2 cups Chicken Broth (page 51) or store-bought low sodium chicken broth, plus more as needed; 1 14-ounce can tomato sauce; 1/2 teaspoon kosher salt, or to taste; 1/4 teaspoon ground black pepper, or to taste; 6 chicken drumsticks (about 1 1/2 pounds, optional); 1 15-ounce can peas and carrots, drained (optional)

Servings: persons

2 tablespoons vegetable oil
1 large white onion, chopped
5 garlic cloves, minced
1 1/2 cups long grain white rice
2 tablespoons ground cumin
2 1/2 cups Chicken Broth (page 51) or store-bought low sodium chicken broth, plus more as needed
1 14-ounce can tomato sauce
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon ground black pepper, or to taste
6 chicken drumsticks (about 1 1/2 pounds, optional)
1 15-ounce can peas and carrots, drained (optional)

1
In a large skillet, heat the oil over medium heat until hot but not smoking.
2
Add the onion and garlic and cook for 1 minute.
3
Add the rice and cook, stirring occasionally, until the rice is golden brown, 6 to 8 minutes; lower the heat if necessary to keep the rice from burning.
4
Stir in the cumin and cook for 30 seconds.
5
Stir in the chicken broth, tomato sauce, salt, and pepper.
6
Add the chicken, if using, and submerge it under the liquid.
7
Bring to a gentle boil, reduce the heat, cover the pan, and simmer until most of the liquid is absorbed and the rice is cooked, about 30 minutes.
8
Uncover the pan a few times during cooking to check the liquid.
9
Add more chicken broth if the rice starts to burn and sticks to the bottom of the pan.
10
Do not stir during cooking; it causes the rice to break down and become sticky.
11
A minute or two before the rice is done, add the drained peas and carrots, if using.
12
Remove the pan from the heat.
13
Let stand, covered, for at least 10 minutes and up to 1 hour before serving.
14
Taste and season with salt and pepper if necessary.
15
To serve, spoon the rice onto individual plates and place one or two drumsticks on top.

1050

kcal

Calories

Fat

105

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 large white onion, chopped, 5 garlic cloves, minced, 1 1/2 cups long grain white rice, and more.

Yes, Mexican Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Rice

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