Mexican Rice

Mexican Rice


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Homemade Mexican rice is the side you need to enjoy with the fresh tacos of your choice. You can make the rice ahead of time and reheat while preparing tacos for a shorter preparation time before serving.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

10 servings


  • 12 ounces cored tomatoes
  • 1 white onion
  • 2 cups white rice
  • 1/3 cup canola oil
  • 2 cups chicken broth
  • 1 tablespoon tomato paste
  • ½ cup minced cilantro
  • 4 minced garlic cloves

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Blend the tomato and onion in a food processor until it is smooth and reserve 2 cups while discarding any leftovers. Rinse the rice in cold water for 2 minutes and then drain the rice. Add the oil to a pan and then add the rice. Stir and cook for 8 minutes. Lower the heat and add the garlic. Stir and cook for 2 minutes. Add the broth, pureed mix, a pinch of salt, and tomato paste. Set the heat to medium-high and boil. Cover the pan and bake for 35 minutes at 350 degrees F, stirring halfway through. Stir in the cilantro and serve.

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