I love love love mexican/tex-mex food. A few weeks ago I was on a very serious mexican food kick. Enchiladas, quesadillas, burritos like every night of the week. Hubby asked me to please not make enchiladas again. haha! I’m usually really big on variety but I can’t get enough lately! Maybe its all that homemade salsa I’ve been making?
Anyway, when it comes to sides for mexican food. We eat the same things over and over again. Its always some combination of Easy Black Beans, Non-fat “Refried” Pinto Beans, corn and salad. (Well and of course chips & salsa). I don’t branch out and experiment with sides as much as I could/should. I rarely make mexican rice because hubby just isn’t big on mexican rice. Too tomatoey for him I guess, but he never eats his at restaurants which just means more for this carb loving girl! 
But I finally decided to find a recipe that I really liked (previous efforts have been unsuccessful); and I found one! This is a very easy, basic recipe. Its got a good flavor but its not a knocks-your socks off full of flavor recipe, but that’s how I like it! Its a pleasantly subtle mexican rice. Yum!
But I finally decided to find a recipe that I really liked (previous efforts have been unsuccessful); and I found one! This is a very easy, basic recipe. Its got a good flavor but its not a knocks-your socks off full of flavor recipe, but that’s how I like it! Its a pleasantly subtle mexican rice. Yum!
Basic Mexican Rice
1-2 Tbsp vegetable oil
1/4 cup chopped onion
1 cup uncooked long-grain rice
1 tsp garlic powder
1/2 tsp ground cumin
1/2 cup tomato sauce
2 cups chicken broth (low sodium if possible)
salt & pepper to taste
cilantro for garnish
Heat oil in a large saucepan over medium heat and add chopped onions & rice. Cook, stirring constantly, until rice is golden & onions are softened. Add garlic powder, cumin, tomato sauce, and chicken broth; bring to a boil. Season with salt & pepper as desired. Reduce heat to low, cover and simmer for 20-25 minutes. Fluff with a fork.
Source: Adapted from Allrecipes
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Yep, this definitely looks like a recipe that can pretty much go with any main course with a mexican vibe!
Nice post, very authentic. As a mexican I can confirm, and it’s so easy too. My fav is rice with fresh pinto beans, with the juice from the beans mixed all in……So good.
I made this rice tonight with chicken enchiladas. Seriously one of the BEST rices I’ve ever made. It came out just perfectly. Thanks for sharing!
so glad you liked it Katie!
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