Mexican Rice Recipe

Name: Mexican Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups unconverted rice (like Canilla); 1 cup finely chopped fresh or well-drained canned tomatoes; 2 tablespoons finely chopped onion; 1 clove garlic, peeled; 3 tablespoons vegetable oil; 3 1/2 cups chicken broth, homemade or low-sodium canned; 1 teaspoon salt, plus more to taste; ⅓ cup thinly sliced carrot, optional; 1/2 cup peas or diced zucchini, optional; 1/2 cup chicken giblets, optional

Servings: persons

1
Soak rice in hot water for 10 minutes.
2
Drain.
3
Rinse with cold water and drain well.
4
Place tomatoes, onion and garlic in a blender.
5
Puree until smooth.
6
Set aside.
7
Heat oil in a medium-large, heavy-bottom pot over medium-high heat.
8
Add rice.
9
Cook, stirring frequently, until rice turns a light golden color, about 5 minutes.
10
Stir in the tomato puree.
11
Cook for 8 minutes, frequently scraping the bottom of the pan to prevent sticking.
12
Stir in broth, salt and vegetables and giblets, if using.
13
Cook, uncovered, until all the broth has been absorbed and air holes appear on the surface of the rice, about 20 minutes.
14
Turn heat to very low.
15
Cover the pot with a towel.
16
Continue cooking for 5 minutes.
17
Remove from heat.
18
Let stand, covered, for 15 minutes.
19
Adjust seasoning if needed and serve.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 1/2 cups unconverted rice (like Canilla), 1 cup finely chopped fresh or well-drained canned tomatoes, 2 tablespoons finely chopped onion, 1 clove garlic, peeled, 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.

That's it — enjoy your meal!

Mexican Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions