Mexican Rice Recipe

Name: Mexican Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 3 garlic cloves, minced; 12-1 whole large onion, chopped; 4 cups long grain rice; 2 (14 1/2 ounce) cans whole tomatoes; 1 (10 ounce) candiced tomatoes and green chilies, such as Rotel; 1 teaspoon cumin (or more to taste); 1 teaspoon kosher salt; 1 teaspoon ground black pepper; ½ teaspoon cayenne pepper; ¼ teaspoon turmeric; 6 -8 cups low sodium chicken broth (more if needed); 1 ½ cups grated cheddar cheese

Servings: persons

2 tablespoons canola oil
3 garlic cloves, minced
12-1 whole large onion, chopped
4 cups long grain rice
2 (14 1/2 ounce) cans whole tomatoes
1 (10 ounce) candiced tomatoes and green chilies, such as Rotel
1 teaspoon cumin (or more to taste)
1 teaspoon kosher salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon turmeric
6 -8 cups low sodium chicken broth (more if needed)
1 ½ cups grated cheddar cheese

1
Preheat the oven to 375 degrees F.
2
Heat the oil in a large dutch oven and add the garlic and onions.
3
Cook, 3 to 4 minutes.
4
Reduce the heat to low and add the rice.
5
Stir constantly, making sure the rice doesn't burn.
6
Cook over low heat, about 3 minutes.
7
Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric.
8
Stir to combine and let cook, about 2 minutes.
9
Finally, add the chicken broth and stir the mixture together.
10
Bring the mixture to a boil, and then reduce heat to low.
11
Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
12
Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes.
13
Serve with chopped cilantro (if desired).

1402

kcal

Calories

Fat

202

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

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons canola oil, 3 garlic cloves, minced, 12-1 whole large onion, chopped, 4 cups long grain 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.

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