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11.12.2012

Mexican Rice







   This Mexican Rice is so delicious! It's a perfect side to complement any Mexican inspired dish! (I usually like to serve it with my Honey Lime Chicken Enchiladas) Yum!

  My little Kallen LOVES this rice. He can never get enough! It's always a big hit with the rest of us as well. From start to finish it's ready in 30 minutes! Perfect for busy weeknights :)

 

Mexican Rice

1 cup uncooked long-grain rice
2 cups chicken broth
1 Tablespoon butter
1/2 cup salsa
1 teaspoon garlic salt
1/2 teaspoon ground cumin

Directions: Combine all ingredients into a medium, non-stick skillet. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes. Remove lid, and fluff rice with a fork. Serve!







17 comments:

The Better Baker said...

Oh WOW the rice looks fabulous. I am going to have to make it very soon. Congrats to the winners! That was a great giveaway Holly! How exciting to have so many entries huh? =)

Haley @ The Girly Girl Cooks said...

Oh my gosh! This is so simple! Love it!

Gaby Godoy de Porras said...

Mmmm it looks so yum!!! You can add, in the last 5 minutes of cooking, frozen 1 cup corn, peas and carrot mix!! That's how mom makes it =)

Unknown said...

This looks great... I have a question, hopefully not a stupid one, but what kind of rice are you using? Brown rice, instant white rice, regular white???
Thanks for the help, I can't wait to try it!

Holly said...

Sorry, I should have listed that! I am using long grain white rice. NOT INSTANT! I will fix that error :)

Kim said...

Okay, I made this tonight to take to a family member who recently had a baby. I have a Mexican rice that I like but it's kinda spicy and I didn't want to overwhelm her 7 year old daughter. This rice was great! I tasted it before packing it up and I had to save a small portion for myself. It is a great go-to Mexican rice recipe. Thanks so much!

Vintage Marigold said...

I made this the other night and it was awesome!! Thanks for the recipe!

Sarah said...

This looks absolutely delicious, thanks so much for posting this! I will definitely be giving it a go soon :)

athena rodicio said...

so if you want good Spanish/Mexican rice--try this, real Spanish rice doesn't have butter.

1cup jasmine rice (hard to mess up w/ this rice
1/2 small onion (diced)
1 can Rotel (diced tomatoes and can pick if you want spicy or not)
2 cloves fresh garlic (minced)
1/2 can tomatoe sauce (use only 1/2 the can )
salt (your preference on amount)
pepper( your preference on amount)
garlic salt(your preference on amount)
cumin 1-2tsp. (this is a strong spice so don't add too much)
jalepenos (fresh sliced) optional (I like it hot)
2tablespoons oil

In a pot or pan add 2tablespoons oil and heat for a couple minutes--then add your dry rice and stir til you see it's starting to brown slightly--toss in your onions and continue browning rice (careful not to burn you just want to turn the majority of it a slight brown color). When done browning add your whole can of rotel, 1/2 can tomatoe sauce, sliced fresh jalepeno (optional), and 1&1/2cups cold water. Then toss in your garlic cloves and other seasonings (stir it all together), then bring to a boil for about 2 minutes over medium heat--then drop heat to low and cover--let simmer til liquid is gone usually about 20minutes or so. Once liquid is cooked out and rice has set for a few minutes--stir rice w/ a fork to fluff and mix in the sauce that has settled on top--I'm Mexican and this is how we cook it only reason I use jasmine rice is because it's not as finicky as other long grain rice and is hard to undercook.

athena rodicio said...

Hope that didn't come off rude.

athena rodicio said...

Hope that didn't come off rude.

Kelly Knautz said...

I'm making this now to go with Steak fajitas and it smells great! Can't wait to eat. I wanted to thank you for posting a quick and easy MEXICAN rice recipe, aka rice with a Mexican flavor. I hope you weren't offended by the previous poster who tried to take you to school with her SPANISH rice. You're great, keep up the good work!

bonnieshee said...

I made this to go with your chicken ranch tacos, and it was oh so good! I've tried several different spanish/mexican rice recipes, and this one is by far my favorite. I did need a bit more cooking time; my rice still had a bit of a crunch at 25 minutes. I think a 30 minute cook time and removing from heat and letting the rice have an extra 5 minutes to steam should do the trick.

ZimmerDesigns said...

Can I ask what type of salsa you use? In the photo there is no sign of onion, tomato or pepper. Those are usually found in salsa. I know my kids would love this if it came out as pictured.

Holly said...

ZimmerDesigns- I used Pace Picante salsa. It's the only type of store-bought salsa I use, especially in this recipe. It does have little bits of onions and peppers, but they didn't show up in this picture for some reason. I did not edit them out. Thanks

Holly said...

And my kids LOVE this recipe. Even with the onions and peppers, so hopefully yours will too :)

Sherry said...

This was soooo good! I always buy the mexican rice in a bag, but decided to try this...glad I did! Even Mr. Picky Eater (aka my 18 yr old who only eats McDonald's) loved it! So easy and so good!