Mexican Rice
Mexican food is a staple at our house. It makes a weekly appearance at our dinner table, sometimes twice. We also eat a lot of rice at our house, especially with Mexican food. One of my favorite rice recipes is for Lime Cilantro Rice.
I also love the red rice you get in most Mexican restaurants. The only problem is I haven’t been able to find a recipe for that type of rice that I really like. I usually end up going to our local neighborhood Mexican restaurant and buying rice to go with what I am fixing for dinner.
Mexican Rice
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Mexican Rice is just like they serve in the Mexican restaurants and it is so easy to make at home. I love serving it with every Mexican dish I fix.
Course: Side Dish
Cuisine: Mexican
Keyword: Mexican rice, rice
Servings:
6
servings
Calories: 155 kcal
Ingredients
2 Tbsp Olive oil or vegetable oil
1 C long grain white rice
2 C chicken broth
1 small can tomato juice - 5.5 oz.
salt and pepper
Instructions
Heat oil in a skillet
Add the rice
Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat
Add the chicken broth, tomato juice, and some salt and pepper.
Stir thoroughly
Reduce heat to simmer and cover tightly with a lid
(I 'stir' the mixture several times while it's cooking by just shaking/moving the skillet back and forth so that I don't take the lid off.)
Simmer/cook for about 20 minutes, until the liquid has been absorbed
Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so
