I posted this recipe about a year ago. I have had several people email me recently asking for me to repost this recipe because the link they had bookmarked no longer worked. When I changed some things on my site a few months ago I had a few links that no longer worked and this recipe was one of them. So for those of you that asked, here it is again. We love this recipe and make it often. I hope you enjoy it.
This is really good as a side dish for any Mexican style meal.
Mexican Style Rice
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 cup tomato sauce
2 cups chicken broth
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes.
For more frugal recipes and ideas see Frugal Friday and Grocery Cart Challenge. This is also linked to Foodie Fridays.
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I always cheat and buy a box )C: I know, how bad…but one thing I do instead of putting the can of tomatoes in like they suggest, I use salsa. It adds a nice flavor.
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This is so close to the recipe that I use. The one thing different is using chicken broth instead of water that I use. I will definitely try that next time.
I LOVE your cooking blog. I stumbled upon it a last week. I have read through your archives and I can’t wait to try your recipes. Thank you for the time you put into this blog!
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I have been using this recipe for awhile now instead of the tomato sauce I use small can of El Pato Sauce. It is a little spicer but worth it my picky kid who would only eat plain rice loves it.
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I would happily eat this rice straight from the pan with a spoon. Heaven!
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How did you know I have been looking for a Mexican rice recipe. I will surely try yours and now I going to check out your enchalada sauce.
Thanks
~ ~Ahrisha~ ~
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This is great, until this recipe I have not found such good vegetarian Mexican rice.
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I search high and low for a Mexican rice recipe as well. I found that if you use Tomato and Chicken boullion found at Mexican food stores you will get a very authentic taste. It’s made by Knorr. One major food chain in my area carries it in their Mexican food isle. You will love it.
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I usually make mexican rice as a side anytime we have Mexican food for dinner. This looks like a great recipe…I’ll be trying it!
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Looks yummy! We have a lot of Mexican in our house, I will definately be trying this.
Thanks for sharing!
~Liz
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Yummmmm… ole!
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This looks simple and delicious. My favorite combination
. I hope you are having a wonderful day.
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We never used to eat rice with mexican food until I saw your mexican rice post. Now I always make it, my husband absolutley loves it, always checks we are having it if I say we are having fajitas and I find it so easy to make. We had some left over last time and I have frozen it, I don’t normally do that with rice but I couldn’t bear to waste it, so I am hoping it stands up to defrosting and reheating
Depending on what we have in the cupboard I either use Tomato Passata or a tin of chopped tomatoes with the juice and both work well.
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I’d just switch to fresh tomatoes…otherwise a great dish. Hope you get a chance to swing by Momtrends. Have a great weekend.
http://momtrends.blogspot.com/2009/09/friday-food-perfect-and-healthy-blt.html
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Cumin is my current favorite spice! This rice “smells” delicious, thanks. I’ve enjoyed perusing your blog today.
Blessings,
e-Mom @ Susannah’s Aprons
http://susannahsaprons.blogspot.com
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