I love Mexican rice, and this is one of the best Mexican rices I’ve ever had. It’s so flavorful and really tastes like rice you’d get at a Mexican restaurant.
Adapted from The Pioneer Woman.
- 2 TBSP olive oil
- 1/2 whole large onion, chopped
- 2 c. rice
- 3 cloves garlic, minced
- 1 (10 oz.) can mild Rotel tomatoes
- 1 (14.5 oz.) can crushed tomatoes
- 2 c. chicken broth, more if needed
- 1 tsp. cumin
- 1 tsp. salt
- Heat oil in a large skillet over medium heat.
- Add onions and cook for 3 to 4 minutes.
- Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes.
- Add Ro-tel and crushed tomatoes. Stir to combine and let cook for 2 minutes.
- Finally, add broth, salt and cumin and stir together.
- Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Periodically mix the rice, and add more liquid as needed.
Restaurant Mexican Rice: