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 cup long grain rice
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • 14.5 oz can crushed tomatoes
  • 1 cup 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. Add the rice and cook, stirring occasionally, until it takes on a slight color. Add the onions, garlic, tomatoes, 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 chicken broth if necessary.

Chop cilantro and fold in before serving.

45 minutes



There are no comments. Be the first to add one.

Adapted from

The Pioneer Woman
views saves adapts comments
2,672 1 0 0