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Mexican Rice

Mexican Rice

Vickie Young
Mexican Rice, the perfect side for any Mexican main dish and easy too. A little prep and pop it in the oven for an hour while you make the rest of your dinner.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine Mexican
Servings 6

Ingredients
  

Ingredients

  • 1 cup Uncooked Rice
  • 6 tbsp Lard or Olive Oil
  • 1 Onion chopped
  • 2 cloves Garlic minced
  • 1 tsp Salt
  • 1 tsp Cayenne Pepper optional
  • 2 med Tomatoes peeled and chopped or ½ cup tomato puree
  • 2-3 cups Chicken or Vegetable Broth
  • 1 4- oz can Green Chiles optional
  • 1 tbsp Cilantro chopped (or parsley)

Instructions
 

Directions

  • Brown rice lightly in lard or oil. Add onion, garlic, and tomato, cook for 2-3 minutes; add chiles and stock. Cover and simmer on top of range over medium heat for 25-35 minutes OR, my preference, bake in an oven safe casserole dish in a 350 degree oven for 50-60 minutes. Check in 30 minutes and add liquid if too dry, cook until rice is tender and no liquid remains.
  • Adjust seasonings to your liking, I add garlic and Cayenne, reduce for less spice. You can also replace mild green chilies with jalapenos or use both.
Keyword Mexican Rice, recipe, Rice, Side Dish