Mexican Rice


  • 2 tablespoons Canola Oil or Olive Oil
  • ½ whole large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups long grain rice
  • 1 can Rotel (10 ounce)
  • 1 can whole tomatoes (14.5 ounce)
  • 2 cups low sodium chicken broth (more if needed)
  • 1 teaspoon cumin (more to taste)
  • Cayenne pepper, chili powder, tumeric, oregano (any spices that make you happy)
  • 1 teaspoon kosher salt
  • Fresh cilantro for garnish


Heat oil in a large skillet. Add onions and garlic, then 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 desired seasonings and 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.

Notes: If you are cooking with brown rice cook it a little longer than normal. And cut recipe in half if only cooking for 2 people.


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