Tex Mex Rice

May 15, 2012

Mexican rice, that orange stuff that’s on nearly every plate in nearly every Tex Mex restaurant.  Sometimes it’s really good and other times it’s just there to take up space on the plate.  I wanted to recreate the good and I figured it couldn’t be too difficult.  I read a few recipes, some very simple and others more involved, then I went with simple, based on what sounded good and what I had on hand and “not too difficult” was definitely the case.

For some forgotten reason I had Rotel in the pantry and it provided a nice zip. Plain diced tomatoes would be fine.  Season it however you like but with plain tomatoes I’d probably add a little chili powder or a chili or two.

  • Garlic, 2 cloves, minced
  • Onion, 1 medium, chopped
  • Vegetable Oil, 2 tablespoons
  • White (or brown) Rice, 2 cups
  • Rotel or diced tomatoes, 2 small cans
  • Oregano, 1 to 2 teaspoons
  • Cumin, 1 teaspoon
  • Chicken Stock or Bouillon, 3 1/2 cups
  • Cilantro, 1/4 cup when snipped

Heat the oil in a large saucepan over medium heat.  Add the onion and garlic and let it cook for a few minutes, until it starts to soften. Be careful not to let the garlic burn.

Add the rice, oregano and cumin and stir it all together for another couple of minutes, until the rice is well-coated and starting to turn a little brighter white.

Add the rotel or tomatoes, including the juice, along with the bouillon.  Bring it to a boil, cover and reduce the heat to low.  Let it simmer/steam for about 25 minutes or until the liquid is absorbed and the rice is tender.

Fluff it up with a fork and mix in the cilantro.

Serve it up with your favorite Tex Mex dishes and enjoy!

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{ 7 comments… read them below or add one }

1 Winnie May 15, 2012 at 2:01 pm

This looks delicious. I normally just toss in Sazon packet to the rice. I will try this, it looks much more tasty!

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2 April September 25, 2013 at 9:01 pm

Why so much liquid!? I am going on more than 35 minutes and still it is soupy!

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3 karenbove September 25, 2013 at 9:55 pm

I’m sorry it’s not working for you! My only guess is that my stove might be a little hotter on low than some?

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4 Tina February 8, 2014 at 12:41 am

I normally cook my rice old school. If your top stove dial has numbers cook it in between 3 and 4. Usually that temp works for me. Hope it helps :)

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5 Jennifer February 8, 2014 at 1:33 am

Some corn and pinto beans made this a great meal!

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6 Ashlyn August 4, 2014 at 9:28 pm

What type of rice do you prefer? Long grain or medium calrose, or…..what’s your favorite?

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7 Linda S August 15, 2014 at 11:22 am

I’ve always used instant rice and a tablespoon or so of taco mix for flavor. Adding the tomatoes from my salsa sounds good too. Can’t wait for dinner tonight!

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