Mexican Rice

Mexican Rice

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cup long grain white rice

  • 2

    14.5 oz can of chicken stock

  • 1

    8 oz tomato sauce

  • 1

    jalapeno minced

  • 4

    cloves garlic minced

  • small onion minced

  • 1

    tsp. ground cumin

  • ½

    tsp salt

  • 6

    TBL vegetable oil


Heat oil in pan on medium high. When oil is ready , add rice , stirring frequently to keep rice from burning, stir til rice is toasted and a little golden. Add onion,jalapeno, and garlic. Stir til til soften. Add chicken stock and stir rice ,making sure you get all rice on side of pan. Add tomatoes sauce and stir to combine. Add cumin,and salt stir and bring to a boil. Cover and lower heat to LOW and cook til all the liquids have evaporated about 20-25 mins.Once done move from heat. and fluff rice with fork and allow to cool.


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