Mexican Rice!

Mexican Rice!

If you read how easy it was to make Mexican restaurant-style refried beans, you’ll want to “pin” or bookmark this post to go with it!  I am forever in Maria’s debt for teaching me how to make Mexican rice…just ask my husband!  😀

And like the beans…it’s not as hard as I thought it would be! And one of the things I really enjoy…this recipe had no measurements!  That’s my kinda recipe!  However, for those of you who like things a little more exact, I did measure what I used to help make it a little easier for ya! (You can thank me later!)  😉


  • 1 1/2 cups white rice (more or less)
  • 1   8oz can tomato sauce
  • 2-3 cups chicken stock (or  substitute water and chicken bullion powder which is what Maria actually used)
  • 2 cups water
  • Grapeseed or Olive oil
  • Salt to taste


To start, open your can of tomato sauce and set it aside.  Use your largest frying pan on medium-high heat and add enough oil to lightly cover the bottom of the pan.  Once the pan is warmed up add the rice and stir constantly until rice is coated with oil and turns a light golden brown.  {I think this step of toasting the rice really gives this dish that authentic flavor!}


From plain white rice.... toasted golden brown rice!

Add the can of tomato sauce.  {Maria only used half a can, but I don’t make this rice enough to use the rest of the can before it would go bad…so, I use the whole thing.}

Stir until rice is coated with tomato sauce.

Add the chicken stock, a little salt, and water until the pan is almost overflowing. 

{Disclaimer:  rather than chicken broth, Maria used water and added a tablespoon of this chicken bullion powder found in the Latino section of the grocery store. It contains MSG which is something I usually avoid, so use whatever you prefer or whatever you have on hand!  The rice tastes great either way! But if you do use the bullion powder omit the extra salt.}

Now lower the heat to medium, stir and wait!  I know what you’re thinking:  “It’s rice!  Shouldn’t we cover it and leave it alone?” Nope!  Go ahead and stir gently and watch the rice slowly absorb all that yummy flavor!

As it gets close, stop stirring and give it a taste test.  If the rice is still a little crunchy or chewy, add a little more water and let it keep cooking without stirring it. 

Once you turn the heat off the rice will still absorb a little  liquid, so be sure to remove the pan from the heat while it’s still a little on the moist side.  Like the refried beans, this rice recipe is adjustable:  if you like a dryer rice let it cook longer.  If you like it with a little more sauce take it off the heat sooner {just make sure the rice is tender and fully cooked!}


It's done! The little bit of extra "juice" you see will be absorbed after you remove the pan from the heat!


Other variations:

  • As I saw a little stray chicken meat from my homemade chicken stock in my rice I thought using shredded chicken with the broth would be a delicious way to tweak this recipe.
  • Add a small can of diced green chilis.
  • Stir in a little cream cheese or sour cream or Crema Mexicana.
  • Add a couple of dashes of cayenne pepper if you like it spicy!
  • Use beef broth instead of chicken and serve with ground beef.
  • Use your refried beans and make a layered taco dip with salsa, fresh chopped tomatoes, sour cream, shredded cheese, and olives.
  • Add rice to bean and cheese burritos and freeze for on-the-go lunches.

    Beans and rice: a very flavorful AND frugal meal!



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3 Responses »

  1. I make this rice all the time!! My kids love it!! I like to add a couple of dashes of cumin also! Thanks for the reminder of how yummy this is!!

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