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Mexican Rice recipe

Mexican Rice.

A ‘side of Mexico’ sure to enhance anyMexican meal.

Recipe: Mexican Rice

2 tablespoons butter or margarine
1 cup long-grain white rice
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 (16-ounce) jar thick and chunky salsa
1 1/4 cups water
1 large carrot, peeled and shredded
1/2 cup frozen peas, thawed (optional)

  • Melt butter in large saucepan over mediumheat. Add rice, onion and garlic; cook, stirring occasionally,for 3 to 4 minutes or until rice is golden. Stir in salsa, water,carrot and peas. Bring to a boil. Reduce heat to low; cook, covered,for 25 to 30 minutes or until liquid is absorbed and rice istender.

    Makes 8 servings.

    *Note: For a quick-cook Mexican Rice, use4 cups instant rice instead of 1 cup long-grain white rice, and2 1/2 cups water instead of 1 1/4 cups water. After salsa mixturecomes to a boil, cook for length of time recommended on instantrice package.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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  • Comments

    1 Comment


    Stumbled upon your site a while back, but this was the first recipe I had tried. Finally, a mexican rice that wasn t mushy!! I doubled the cumin and chili powder and added a half-cup of a leftover flat mexican beer great flavor to go with our homemade refried beans and turkey enchiladas. What kind of rice are you using? I ve made this a dozen times now and have never had an issue with the rice cooking through by the 15 minute mark.

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