This Easy Mexican Rice is the perfect addition to any Mexican Dish.
Easy rice, Mexican food, rice, side dish
canola or olive oil
long grain, white rice, uncooked
(8 oz.) tomato sauce
can (4 oz)
mild green chilis, drained
Heat the oil in a medium sized sauce pan over medium heat. Add the rice and stir making sure the rice is covered with the oil. Keep stirring until its lightly toasted.
Add the chicken broth, and tomato sauce to the rice, mix well. Turn the heat up to high.
Add in the drained green chilis (you do not have to add the entire can, just add the amount to your liking, or leave them completely out if you prefer).
Add the taco seasoning and cumin. Mix well. Turn the heat up to high and let it come to a boil.
Cover the sauce pan with a lid. Turn the heat down to low.
Let the rice simmer on low for about 20 minutes, or until the moisture is mostly absorbed and the rice is tender-soft.
Remove from the heat and keep the lid on. Let the rice rest for 5 minutes.
Remove the lid, fluff with a fork and stir, making sure the ingredients are fully mixed.
Serve with your favorite Mexican dishes.
This rice will keep in the fridge for up to a week.
The Butcher's Wife