Originally posted October 04, 2011

mexican rice

mexican rice by joanie

Mexican people probably don't recognize this rice as theirs so let's be clear that it's the American idea of what Mexican rice is. And for Mexican rice--or, rather, "Mexican" rice--it's pretty good. Thank you, Pioneer Woman!

The original recipe calls for Ro Tel. You can use that instead of salsa.


  • 2 tbsp canola oil
  • 1/2 yellow onion
  • 3 cloves garlic
  • 2 cups long grain rice
  • 16 oz chunky salsa
  • 1 can chicken broth
  • 1 tsp cumin
  • 1 tsp kosher salt
  • 1/2 cup fresh cilantro
6-8 servings


Heat oil in a large pan over medium heat. Meanwhile, chop the onion and mince the garlic. Add to pan and cook until it beings to brown.

Add rice and stir. Add the salsa, broth, cumin, and salt. Bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender (about 20 minutes). Add more salsa or chicken broth if necessary.

Chop cilantro and add before serving.

45 minutes



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Adapted from

The Pioneer Woman
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