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Mexican Rice Recipe

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This recipe for Mexican Rice, by , is from Chappell Family and Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julie Hodge


3 Tbsp. olive oil
1/2 medium onion, chopped
2 c. basmati rice, well rinsed and drained
3 garlic cloves, minced
3 c. chicken broth
8 oz. tomato sauce
1 (14 oz.) can fire roasted (or plain) tomatoes, undrained
1 (4 oz.) can chopped green chiles
1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. ground coriander
1/2 tsp. smoked paprika
For garnish:
Finely chopped cilantro
Lime juice

Heat oil in a skillet over medium-high heat. Add onions and rice and saute for 5 to 6 minutes until rice is toasted. Add garlic and saute 30 seconds.
Stir in all remaining rice ingredients except chopped cilantro and lime juice. Bring to a boil, cover, and reduce heat to low. Let simmer 12- 15 minutes, or until broth has evaporated and rice is tender, stirring once after 8 minutes.
Once broth has evaporated, remove from heat, stir, cover and let sit undisturbed for 10 minutes.
Add cilantro and lime juice and fluff with a fork. Taste and season with additional lime juice if desired.




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