Mexican Rice

We enjoy cooking up this rice for our Mexican meals.  It’s good stuff!  I have also made this rice using enchilada sauce in place of plain tomato sauce.


  • 3 tb vegetable oil
  • 1 c long grain rice, uncooked
  • 1 ts  fresh minced garlic
  • ½ ts  salt
  • ½ ts cumin
  • ½ c tomato sauce
  • 1 – 14 oz. can chicken broth
  • 3 tb finely chopped fresh cilantro (if desired – if I don’t have it, I don’t add it and the dish isn’t ruined in any way)


  1. Heat oil in a large saucepan over medium-high heat.
  2. Add the rice and stir until rice begins to lightly brown.
  3. Add the garlic, salt, and cumin and stir it in.
  4. Add the tomato sauce, chicken broth, and cilantro.  Boil, cover, turn heat to low and simmer 20-25 minutes or until rice is soft and water is soaked up.
  5. Remove from heat, fluff with a fork and enjoy.

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