We eat Mexican food in our house more often than not it seems, and one of my favorite parts is the Mexican rice. Normally I buy the Mexican rice that comes in the box but I finally decided to start making my own because it’s so easy to make and tastes so much better than the box version.
Start by melting some butter in a large skillet or dutch oven, preferably one that has a lid. You can use olive oil for this step if you’re really against butter, but I’ve tried both ways and the butter seems to work so much better.
Pour in the rice and stir around so that it’s all coated in butter. I used long grain brown rice because that’s what we prefer in our home, but any rice that you like can be used for this recipe.
Let the rice cook around until the rice kernels get toasted. Don’t let the rice get overly browned because then it burns very quickly and won’t taste very good.
Once browned, add in the chicken broth. I followed the directions on my rice bag to see how much chicken broth I needed to add, but I kept some on the side just in case I needed more.
Add in the tomato sauce and the garlic salt.
Bring the rice and broth to a boil over medium heat and then reduce the heat to medium-low and cover.
Let the rice simmer until all the liquid is soaked in and the rice is soft. Be patient during this part because it takes awhile for the liquid to soak in. By the time most of the chicken broth had cooked, the rice was still pretty crunchy so I added another 1-1/2 cups of broth and continued cooking it until the rice was soft and the broth was soaked in.
Different rice may vary so start with the package instructions and have more liquid on hand if necessary.
And it’s done and ready to be served up with a side of homemade refried beans. I made this combo the other weekend, homemade Mexican rice with homemade refried beans, and it was one of the most delicious meals! And it lasted us several days.
This Mexican rice is super flavorful and delicious, and is so incredibly easy to make. I wish I had known how to make this rice sooner because it’ll now be a staple at our home whenever we eat Mexican food.
Mexican rice can be used as a side, in burritos or can even be used in stuffed peppers!
- 4T Butter
- 1 cup Long Grain Brown Rice
- 4 cups Chicken Broth
- 1/2 cup Tomato Sauce
- 1 t. Garlic Salt
- Melt the butter in a heavy skillet or dutch oven over medium heat, once melted, add in the rice and stir to coat.
- Let the rice get golden brown, stir often to keep the rice from burning.
- Once the rice is browned, add in 2-1/2 cups Chicken broth, the tomato sauce and garlic salt.
- Bring mixture to a boil, then cover with a lid and reduce heat to medium-low. Let simmer until the rice is soft, about 30-45 minutes.
- If the liquid begins to dry up and rice is still crunchy, pour in another cup of broth.