Mexican Rice

Friday, April 9, 2010

For years I've been making the instant Mexican rice in a bag to serve on the nights we do taco bar.  Lately I've stopped buying it though. It's not cheap to buy the flavored rice like that and have you ever looked at the sodium content in one serving of those packaged rice deals? Wowza - they have a lot of salt. I decided I could do better for my family.  It took a couple of tries but I think I've come up with a recipe that is amazing. Hubby and the kids think it's even better than the packaged rice I used to buy and I know it's much healthier.  I get to pick what goes in it - I can even buy organic ingredients so I know that this is much healthier.

Mexican Rice

3 tablespoons olive oil
1 cup uncooked long-grain rice
1 1/2 teaspoon taco seasoning
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth (use vegetable broth to make vegetarian)


  1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with taco seasoning.
  2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

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