Mexican Rice

So delicious and easy to make.

Mexican Rice

Recipe by Ellen


Prep time


Cooking time




  • 2 TBSP oil

  • 1/2 medium onion, chopped

  • 1 jalapeno, seeded and chopped

  • 1 cup long-grain rice

  • 1/2 tsp salt

  • 1/4 tsp ground black pepper

  • 1/2 tsp garlic powder

  • 2 cups chicken broth

  • 3/4 cup tomato sauce, divided

  • 1/2 tsp cumin

  • 1/2 tsp chili powder, optional

  • Optional additions:
  • 1/2 cup frozen peas

  • 1/4 cup cilantro, chopped

  • Lime wedges and lime juice, for serving


  • Heat oil in a large saucepan. Add onions and jalapenos and cook on medium heat for 3 minutes until softened. Add rice and cook stirring constantly until fragrant, a minute or two. Season with salt, garlic powder, cumin, chili (if using.)
  • Stir in chicken broth and 1/2 cup tomato sauce, bring to boil, reduce to low, cover and simmer for 20 minutes. Check and make sure the rice is cooked, fluff with a fork. Stir in frozen peas, if using. Stir in the remaining 1/4 cup of tomato sauce. You may add some lime juice, or simply serve rice with lime wedges.

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