Los Tios Mexican Rice


When we lived in Houston, we lived across the street from Los Tios. People raved about the restaurant, so we gave it a try. It was good, but in the land of excellent Tex-Mex, we never made it back. One thing we really liked, though, was their rice. Rob Walsh’s The Tex-Mex Cookbook, he recreates the rice. You can make it spicy or leave out the chiles for a more kid friendly dish.


  • 2 c. chicken broth
  • 1 tomato, coarsely chopped
  • 2 garlic cloves
  • 2 TBSP olive oil
  • 1/2 small onion, chopped
  • 1 c. raw white rice
  • 2 serrano chiles
  • 1/2 c. minced carrots
  • pinch of ground cumin
  • pinch of black pepper
  • salt to taste


  1. In a blender, combine the broth, tomato, and garlic. Puree and set aside.
  2. Heat oil in skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Add the raw rice; saute until it turns opaque without browning. Add the broth puree, chiles, carrots, cumin, and pepper.  Salt to taste.
  3. Bring the rice to a boil and reduce heat. Cover tightly and simmer for 35 to 30 minutes.

Los Tios Mexican Rice:


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