Mexican Rice

Mexican Rice

4 reviews, 4.6 star(s). 100% would make again

Ready in 45 minutes

Try this Mexican Rice recipe, or contribute your own.


2 teaspoons olive oil
1/2 teaspoon garlic; Miced
1/2 cup white onion; Chopped
1 can Rotel tomatoes; juice and all
1 cup Uncooked white rice; regular not fast cook
1 can green chilies; Chopped
2 1/4 cups Chicken broth
1/2 teaspoon Oregano
1/2 teaspoon Salt

Original recipe makes 4



Heat oil in dutch oven over med-high heat. Put onion and garlic in dutch oven and saute for 3 minutes. Add rice and cook for 2 minutes. Add remaining ingredients and bring to a boil, then turn it down to a simmer for 20 minutes. Let stand for 5 minutes. Fluff with fork and serve.

This dish goes great with any mexican meal. I usually double it because everyone wants seconds.

Verified by stevemur
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this is very good, i put it in a lil container to make this presentation, this is my photo, not my recipe, CCheryl

Calories Per Serving: 211 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I didnt have any tomatoes or chicken broth so I used chicken tomato bouillon instead, and a quarter of a jalapeno too. This rice was delicious. I plan to make it again with the tomatoes for sure.
JBee 5y ago

This was good, not wow!!, but good. Easy to make.
staceyforster 8y ago

Our favorite mexican rice recipe. Very nice flavor. The kids think it is a little too spicy. Perhaps adding a bit more rice would result in a less concentrated dish.
clarkcook 8y ago

mcrismon 10y ago

[I posted this recipe.]
tam123 11y ago

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