Mexican Style Rice


When we have tacos we often like to have some type of a side dish with them.  I recently discovered a tasty recipe for Mexican rice that with some simple tweaks was a winner.


Mexican Style Rice


2 tbsp.  vegetable oil

1 cup long grain rice, uncooked

1 tsp minced garlic

½ tsp ground cumin

½ tsp salt + to taste

1 medium onion diced

½ cup tomato sauce

2 ½ cups water

2 tsp chicken bouillon

1 lime


Heat oil in a large saucepan on medium heat.  Add the rice and gently stir until rice begins to lightly brown. Add the garlic, salt, and cumin, stir the rice until it looks golden throughout. Add the tomato sauce, onions, water, and bouillon.  Bring to a boil and taste broth, add more salt if necessary.  Turn down heat to a simmer, cover and cook for 20-25 minutes. Remove from heat and fluff with a fork. Lightly sprinkle with lime juice before serving.



Browning the rice I find is a must for any type of rice pilaf, fried rice or Mexican rice.  It helps the rice have a rounder flavour and gives the dish a nicer texture too. This recipe also has a nice savory taste without being overbearing, so the tacos are still the star of the show.



When it’s time to add the tomato sauce you can use any tomato product you have on hand.  I used spaghetti sauce because there was some leftover from supper the night before, but fresh diced tomatoes, tomato paste or even pizza sauce would work.  Just alter the amount to taste as some have a more potent flavour.  This rice would be easy to dress up as well with fresh herbs.  If you had some fresh cilantro it would be a very nice addition sprinkled over the rice at the end of cooking.  So feel free try this recipe out the next time you have tacos and need a side.



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