Mexican Rice

If you haven’t made Pioneer Woman’s Mexican Rice recipe, you should.  It has become a necessary when we have anything Mexican at a family gathering.   And we just had one at work which included this wonderful dish.  The co-workers had never had it.   Now they have and want it again.   It is easy and it is delicious.   Make it and you will find that it will be one you crave over and over.


Mexican Rice


2 Tbsp canola oil

1 large onion, chopped

3 garlic cloves, minced

2 cups long-grain rice

One 10-ounce can Rotel Diced

    Tomatoes and Green Chiles

One 14-.5 ounce can of either

   Whole tomatoes or diced tomatoes  ( I use Fire Roasted Diced Tomatoes – yum!)

1 tsp ground cumin, or more to taste

½ tsp cayenne pepper

1 tsp kosher salt

2 1/2 cups chicken broth

   (I use the fat free)

Chopped fresh cilantro for

    garnish  (optional)


  1.  Heat the oil in a large skillet over medium-high heat.  Add the onion and garlic and cook for 3 to 4 minutes, stirring constantly.  Reduce the heat to low and add the rice.  Cook over low heat for 3 minutes, stirring constantly so rice doesn’t burn.  Add the Rotel, the whole or diced tomatoes cumin, cayenne, and salt.   Stir to combine and cook for 2 minutes.   Add 2 cups of broth and bring to a boil.  Reduce the heat to low, cover, and simmer for 15 more minutes or until the rice is done and liquid is absorbed.  Add more liquid if needed so that the rice isn’t sticky.
  2. Just before serving, sprinkle lots of freshly chopped cilantro over the top. 



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