Mexican rice is so delicious and so easy to make at home. You may never need to visit your favorite Mexican food restaurant again. I serve this rice with ever Mexican dish I fix.
Mexican food is a staple at our house. It makes a weekly appearance at our dinner table, sometimes twice. 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 restaurant and getting some to go!
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. One taste and I knew I had to ask for the 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. And one of the kids said “It’s better!!”
How to Make Mexican Rice
This recipe was so easy to make. The trick is brown the rice in some oil before adding in the liquid. Just heat the oil in the pan and then add the rice. Cook it over medium high heat, stirring occasionally, until the rice is a nice tan color.
Once the rice is brown, add the chicken stock, tomato juice, salt and pepper. Then reduce the heat, add a tight lid, and let it simmer until all of the liquid is absorbed. Finally, turn off the heat and let the rice sit with the lid on for about 10 minutes. And just like that you will have fluffy and delicious Mexican rice that is just as good, if not better, than your favorite restaurant!
Check out some of my favorite Mexican recipes:
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Mexican Rice Recipe
- 2 Tbsp Olive oil or vegetable oil
- 1 C long grain white rice
- 2 C chicken broth
- 1 small can tomato juice - 5.5 oz.
- 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, tomato juice, and 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