Tuesday, September 7, 2010

Mexican Rice

If you need a simple side dish to accompany fajitas or burritos, I've got your recipe right here! You know that whenever you order an entree at a Mexican restaurant, it usually comes with a side order of rice. This rice recipe is very, very similar to what you would get at the restaurant. It's tasty but doesn't take away from your main dish. You can adjust the spices to suit your own family's tastes, too.

Here's what you need:

1 TBSP cooking oil (enough to cover the bottom of your pan)
1 cup uncooked long grain rice
1/4 cup finely chopped onion
1 teas garlic salt
1/2 teas cumin
1/4 teas chili powder
1/2 cup tomato sauce
2 cups water or chicken broth
salt and pepper to taste

Heat the oil in a large saucepan over medium heat. Add the rice and cook until golden, stirring constantly.

Add the onion and seasonings. Cook until the onion is tender. Stir in the tomato sauce and water or broth. Sprinkle with salt and pepper to taste.

Bring to a boil. Reduce heat and cover and simmer for 20-30 minutes, or until the liquid is absorbed and rice is tender. Fluff with a fork.

The kids gobbled this up. The rice had a subtle Mexican flavor but didn't compete with the main dish, chicken fajitas. I added black beans and cheese to the leftovers the next day for a different twist.


For more yummy recipes, visit Blessed with Grace's Tempt My Tummy Tuesday.


  1. Looks delicious! The rice is usually my favorite part.