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Mexican Rice
Ree Drummond's Mexican rice is the perfect side dish for Tex-Mex classics like enchiladas, tacos, and quesadillas. Customize the recipe and make it your own!
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Heat oil in a large skillet over medium heat.
2
Add the onion and cook for 3 to ⏱️ 4 minutes. Reduce the heat to low and add the rice and garlic. Stir constantly, making sure the rice doesn't burn. Cook over low heat for ⏱️ 3 minutes. Add the diced tomatoes and green chiles and whole tomatoes. Stir to combine and let cook for ⏱️ 2 minutes.
large onion, chopped1/2garlic, minced3 cloveswhole tomatoes1 (14.5-oz.) can
3
Add the broth and stir together. Add the salt and cumin, plus more if you love cumin flavor! Bring to a boil. Reduce the heat to low, cover, and simmer until the rice is done, 10 to ⏱️ 15 minutes more. Add more liquid as needed; the rice shouldn't be sticky.
4
Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.
Fresh cilantro, chopped
Nutrition Facts
calories
304 Calories
fat Content
6 g
fiber Content
3 g
sugar Content
3 g
sodium Content
459 mg
protein Content
7 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
53 g
saturated Fat Content
1 g
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