Mexican Rice

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 3.50 out of 5)


 Preparation time:  About 15 minutes

Cooking Time:     About 35 to 40 minutes

 IngredientsMexican Rice 1

  •  4 tablespoons salad oil
  • 2 tablespoons butter
  • 2 cups long-grain rice
  • 1 large onion, chopped
  • 2 cloves garlic, minced or pressed
  • 2 Anaheim chilies, steamed, seeded, and chopped; or 1 small can (4oz) diced green chilies
  • 1 can diced tomatoes 14.5 oz.
  • 4 cups regular strength chicken broth
  • 1 ½ cups frozen corn
  • ¼ cup firmly packed fresh cilantro (coriander) leaves chopped


  1.  Heat oil and butter in a 4 to 6 quart pan over medium-high heat. 
  2. Add butter, when melted, add rice and cook, stirring, until lightly browned (about 3 minutes). 
  3. Add onion, garlic, and chilies; continue to cook, stirring, for 5 more minutes. 
  4. Add tomatoes and broth.  Bring to a boil; reduce heat, cover and simmer until liquid is absorbed and rice is tender (25 to 30 minutes).
  5. Remove from heat and stir in cilantro. 

Makes 6 servings.

 For variety you can add shrimp, steak, or chicken.

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