top of page
Search
  • Writer's pictureDairy Keen
    • 1 min read

Mexican Rice

Cinco de Mayo is our next party day. I love Restaurant Mexican Rice but I wanted to make it at home too. Worked on this recipe and I think it is a keeper. Hope you love it too.


Mexican Rice

1/4 cup vegetable oil 1 ½ cups long grain rice 1 Tablespoon minced garlic 1 cup onion, minced 1 small fresh jalapeno 2 ½ cups chicken or vegetable broth 1 can (14oz) Rotel diced tomatoes with green chilies 1 teaspoon chili powder 1 teaspoon salt 1 Tablespoon tomato paste


Heat the oil in a large sauce pan over medium heat. Add garlic and onion and rice. Cook stirring frequently, until rice is light golden and translucent, 6 to 8 minutes.


Remove ribs and seeds from jalapenos and discard, mince jalapeno and add to the rice. Cook another 3 minutes. Add all other ingredients and bring to a boil, stir and then cover with lid. Simmer 20 minutes.


Set aside and let rest for 5 minutes before serving.


**To make Gluten free check the broth for flour ingredients.

53 views

Recent Posts

See All

I tried German Spaetzle while in Florida, they made it Gluten Free for me. It was love at first bite. We had it with Schnitzel, which is similar to Chicken Fried Steak but made with Pork. Spaetzle

Conner, an awesome employee at Dairy Keen, brought these super yummy burritos to a company party. They were a huge hit. You can make these ahead and microwave when ready to serve. Conner’s Chorizo

Everyone was so excited about air-fryers I decided to get one too. So far, they are great heating up Cold Fries, roasting Brussel Sprouts, Salmon, Tiny Potatoes, and Nachos. But my favorite thing so

bottom of page