We eat a lot of Mexican food at our house.
We love:
We also eat a lot of rice at our house, especially with Mexican food. One of my favorite rice recipes is for Lime Cilantro Rice.
I also love the red rice you get in most Mexican restaurants. The only problem is I haven’t been able to find a recipe for that type of rice that I really like. I usually end up going to our local neighborhood Mexican restaurant and buying rice to go with what I am fixing for dinner.
Recently, my friend Sherra’s twin girls graduated from high school. They had a taco bar for their graduation party and Sherra told me about her friend Ann’s Mexican rice recipe she was making. Of course I asked for the recipe!
We had fabulous fajitas for dinner last night so I tried out the rice recipe.
I commented at the dinner table that I thought it tasted just as good as the rice we get from our favorite Mexican restaurant – one of the kids said “It’s better!!”
So I think I finally have found a Mexican rice recipe! Enjoy!
Mexican Rice
Ann Bowman
2 Tbsp Olive oil or vegetable oil
1 C long grain white rice
2 C chicken broth
1 small can tomato juice
salt and pepper
Heat oil in a skillet. Add the rice. Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat. Add the chicken broth. Add the tomato juice. Add some salt and pepper. Stir thoroughly. Reduce heat to simmer and cover tightly with a lid. (I ’stir’ the mixture several times while it’s cooking by just shaking/moving the skillet back and forth so that I don’t take the lid off.) Simmer/cook for about 20 minutes, until the liquid has been absorbed. Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so.
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Thanks for your site! I am constantly marking recipes to try.
This sounds yummy and we’ll try it soon. But thought I’d also share our mexican rice recipe since it’s so easy…
Replace some of the water for rice with red enchilada sauce (your own proportions). Then make your rice as normal.
Simple. Yummy. Works especially great when I’m making enchiladas with the sauce too.
My “To try” file is getting larger and larger by the day. In only 10 days I’ll be married and in 3 weeks I can start making some of your yummy creations. Hugs and thanks for all the work to share with us.
Thanks for the recipe. I will definitely try this. We do a lot of Mexican as well and I can never seem to make a good rice dish to go along with it!
I have a recipe for Mexican rice which is a lot like yours except for the tomato juice you add salsa (I use Pace picante).
1 C. rice
2 T. butter
Saute together until golden. Add 1 3/4 c. hot water and 3/4 c. Salsa. Stir, bring to boil, turn to simmer, add lid and cook for 20 minutes until done.
We do a lot of rice in my family. My kids love what we have dubbed Stewed tomato rice,
One cup stewed tomatoes, (squished)
One cup water or chicken broth,
One cup brown rice,
Cover slightly in microwave safe bowl, cook 30 mintutes in microwave, fluff with fork & add 2 tblsp butter.
I just recently found your site — immediately added it to my Reader. Love it!
I made this rice, along with the Costa Vida Chicken. So good! I’m linking to both recipes from my blog. Thanks!
I’m going to try this! It sounds similiar to what my Mom used to make!
When a recipe calls for both chicken broth and some kind of tomato ingredient (sauce, juice, etc.), I substitute Knorr Tomato Bouillon with Chicken Flavor. I use 1 tsp. bouillon in 1 cup water for each cup of broth. It works really well in my Mexican Rice.