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Mexican Rice Recipe
This restaurant style
Mexican rice is so delicious and so easy to make at home you may never need to visit your favorite Mexican food restaurant again.
Course
Side Dish
Cuisine
Mexican
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
servings
Calories
157
kcal
Author
Leigh Anne Wilkes
Equipment
Measuring Cups
Measuring Spoons
Ingredients
2
Tbsp
Olive oil or vegetable oil
1
cup
long grain white rice
2
cups
chicken broth
1
5.5 oz.
tomato juice
salt and pepper
Instructions
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
Video
Notes
Brown
the rice in oil first. This helps the rice absorb flavor and makes it the right consistency, not sticky and clumpy.
Make
it on the stovetop. It works much better on the stove top than in a rice cooker and you get a better texture.
Long grain rice
. I always use long grain rice such as jasmine or basmati.
Nutrition
Calories:
157
kcal
|
Carbohydrates:
25
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
4
g
|
Sodium:
288
mg
|
Potassium:
99
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
2
IU
|
Vitamin C:
6
mg
|
Calcium:
13
mg
|
Iron:
1
mg