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Mexican Rice

This crowd-pleasing side dish is always good to have on standby. Pair it with any classic Mexican entree – or add it to your favorite burrito. It’s sure to bring flavor to your plate!
Course Side Dish
Cuisine Mexican


  • 2 tbsp olive oil – can use up to ¼ cup
  • 1 clove garlic, minced (can use a tsp. from the minced in the jar)
  • .5 cup chopped onions
  • 2 cups (uncooked) medium grain Cajun Country Rice
  • 2.5 cups chicken broth
  • 1 can Rotel tomatoes w/ juice
  • 1 tbsp. (heaping) of tomato paste
  • 1 8 oz. can tomato sauce
  • 1 tsp salt
  • 1 tsp cumin


  • Saute onions in oil over medium heat. Half-way through, add in garlic and continue to saute until onions are translucent.
  • Put in uncooked rice and let it start to brown, stirring often.
  • Add in the chicken broth, tomato paste, Rotel, and tomato sauce
  • Add the salt and cumin.
  • Bring to boil – stirring constantly.
  • Once boiling, reduce heat to low, cover and let simmer for 20 minutes until liquid has evaporated. Do not lift the lid until the 20 minutes have concluded.
  • Stir and Serve.