Easy Stovetop Mexican Rice

Have some restaurant quality Mexican rice tonight. Easy stovetop Mexican rice that is that just right special side dish you need to complete your Mexican dinner.

Restaurant quality Mexican rice needs three things. Texture meaning not sticky. I want each grain of rice to stand by itself. Tenderness is soft but not mushy. And last is taste; it needs great taste. Really great taste. Many restaurant versions lack in at least one of these areas. Many in 2 or even all three.

I do a lot of meat cooking, and I especially love Mexican cooking, but I have one problem with all that cooking…. it is not a complete meal. I lack sides, or I use the same ones over and over. Now I have a new one to do over and over.

Rating

A 4 because it is a side dish. Wifo and I  both had two servings.

Lilly 7 1/2 months

Molly 7 1/2 months

Notes: I used salsa for most of the spicing but added more garlic and cumin. I wanted lots of taste and the salsa provided that. If you want a little less tomato taste, decrease the salsa to 1/2 cup and increase the chicken broth to 1 1/2 cup. More heat??? add a jalapeno with the garlic.

Long grain rice preferred.

Heat 3 tablespoons oil in a large nonstick pan over medium heat until hot. Add 1 cup long grain rice.

Add 1/2 teaspoon ground cumin and salt. Toast until nicely brown about 8-9 minutes. The last minute of toasting, add 1-2 cloves crushed garlic. Also add 1 diced jalapeno here if you want it hot.

Add 1 cup of your favorite salsa and 1 cup chicken broth. Bring to a boil then decrease to low heat and cover. Simmer for 20 minutes until tender.

Remove from heat and stir. Cover and let rest until served.

Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!

Pin Recipe

Print Recipe Add to Saved Recipes Go to Saved Recipes

5 from 6 votes

Easy Stovetop Mexican Rice

Have some restaurant quality Mexican rice tonight. Easy stovetop Mexican rice that is that just right special side dish you need to complete your Mexican dinner.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Author: Dan Mikesell AKA DrDan

Course : Side Dish

Cuisine : Mexican

Keyword : Easy, Family, Tex-Mex

Servings/Adjust Amount: 4

4

Ingredients

• 3 tablespoons oil
• 1 cup long grain rice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 jalapeno - diced - optional
• 1-2 cloves garlic - crushed
• 1 cup salsa
• 1 cup chicken broth

Instructions

• Heat 3 tablespoons of in a large nonstick pan over medium heat until hot.
• Add 1 cup long grain rice. Add 1/2 teaspoon ground cumin and salt. Toast until nicely brown about 8-9 minutes. The last minute of toasting, add 1-2 cloves crushed garlic. Also, add one diced jalapeno here if you want it hot.
• Add 1 cup of your favorite salsa and 1 cup chicken broth. Bring to a boil then decrease to low heat and cover.
• Simmer for 20 minutes until tender. Remove from heat and stir. Cover and let rest until served.

Nutrition Facts

Easy Stovetop Mexican Rice

Amount Per Serving

Calories 284 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 2g 10%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 1mg 0%

Sodium 658mg 27%

Potassium 63mg 2%

Total Carbohydrates 42g 14%

Dietary Fiber 3g 12%

Sugars 2g

Protein 3g 6%

Vitamin A 4%

Vitamin C 11%

Calcium 2%

Iron 11%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!  

Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.