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Classic Mexican Rice

0 min
0 min
I got this recipe years ago from A friend that made it all the time. My family enjoys it.


1 c. long grain rice
3 T. oil
1 onion, diced, small
1 clove garlic, minced
1 1/2 t. salt
1/4 t. chili powder
1/2 of an 8 oz. can tomato sauce, freeze other half for next time
2 1/4 c. water or canned chicken broth


In large skillet, brown rice in oil. Add remaining ingredients, let simmer, covered over low heat for 25 minutes or until rice is tender. I like to add a can of chopped green chiles after the rice is browned along with other ingredients. When done, transfer to an 8x8 casserole dish. Top with 1 1/2 c. grated monterey jack cheese. Microwave at high right before serving to melt cheese.