The Pioneer Woman Tasty Kitchen
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Basic Mexican Rice

4.58 Mitt(s) 12 Rating(s)12 votes, average: 4.58 out of 512 votes, average: 4.58 out of 512 votes, average: 4.58 out of 512 votes, average: 4.58 out of 512 votes, average: 4.58 out of 5

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Level: Easy

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Description

This is as easy as it gets, and a perfect accompaniment to enchiladas, quesadillas, or tacos. Add different ingredients to make it your own!

Ingredients

  • 2 Tablespoons Canola Oil
  • ½ whole Large Onion, Chopped
  • 2 cups Long Grain Rice
  • 3 cloves Garlic, Minced
  • 1 can Rotel Diced Green Chilies And Tomatoes (10 Ounce Can)
  • 1 can (14 1/2 oz. size) Whole Tomatoes
  • 2 cups Low Sodium Chicken Broth (more If Needed)
  • 1 teaspoon Cumin (more To Taste)
  • 1 teaspoon Kosher Salt
  • Fresh Cilantro, Chopped

Preparation

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 tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin–—more if you love cumin flavor! Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.

Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

9 Comments

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MarkInAtl on 1.21.2013

Did I miss something? The recipe calls for cumin and Kosher salt, but the instructions don’t say when to add it.

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mnheather on 1.17.2010

FIVE MITS! I had to add an extra 1/4 cup of water near the end, and in the future I would just use the liquid from the rotel, as I thought a little extra heat would have been nice.

But this was SO GOOD! And SO EASY!

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Surfer's Girl on 1.9.2010

Once again…excellent recipe!

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kateluvs2cook on 1.5.2010

Delicious and easy to substitute tomato products. I’ll be serving tonight with my tamale pie. Thank you Ree. Just another fabulous recipe of yours that I will be complimented on.

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tnorthrup69 on 12.30.2009

I made this simple and yummy rice to go with the White Chicken Enchiladas. What a wonderful side dish to make this a complete meal! Ree Rocks!

12 Reviews

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Dyedinthewoolcook on 9.17.2014

My family loved this recipe! I used brown Basmati rice and used a 28 oz can of tomatoes with a couple of roasted Hatch chiles instead of the 14 oz can of tomatoes and the can of Rotel. It was really delicious. I will definitely be making this again!

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angela radke on 4.6.2014

I had every intention of following this recipe exactly with the exception of using all organic ingredients. I grabbed the turmeric instead of the cumin. It was a brain fart moment and that’s my only excuse. Cumin was added as well and this dish still turned out great!
Thank you!

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mamere94 on 3.30.2014

I used more liquid for the rice, and I used 1 tbsp tomato paste instead of the can of tomatoes since that seemed a little more authentic. I was very pleased with the result.

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ALilBitofEverything on 2.12.2014

Ok, I kept trying to give this 5 mitts, but for some reason it wouldn’t let me click the 5th one.
My husband and I both really liked this rice. It was too spicy for the picky kid. I used the recipe out of Ree’s cookbook which calls for 1/4 tsp. cayenne in addition to the ingredients listed above. I dumped in the whole can of rotel (juice included). I only had a large can of whole tomatoes so I went by the combined weight of the tomatoes and juice and put that in. I simmered for 15 min., and then checked it. The rice was still pretty hard. I added another cup of chicken broth and simmered for another 5 min. I then turned off the heat and let sit until the burritos were finished. The rice still had a tad bit of a crunch to it so I probably could have cooked it another 5 min. I thought it was delicious just the way it was, though! I forgot the cilantro, bet that would have made it even better!

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LesleyfromWI on 1.12.2011

I have never made Mexican rice before and this recipe was so easy. My family loved it. I made fish tacos and the recipes really complimented each other!

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