Mexican Rice Recipe


  • 1 cup rice
  • 1 cup mixed vegetables
  • 2 1/4 cup chicken broth (can use homemade broth)
  • 1 teaspoon salt
  • 4 tablespoons oil
  • 2 tomatoes (I use medium red romas)
  • 2 garlic cloves
  • 1/4 onion


  1. Wash and drain the rice with a strainer (let it sit to allow the water to drain out as much as possible)
  2. Cut 1/4 onion into small chunks and set aside (set aside a couple of pieces to use when frying the rice
  3. Cut the tomatoes into small chunks
  4. Add onions, tomatoes, salt, and 1/4 cup chicken broth into the blender and blend
  5. Preheat the oil in a small shallow pot
  6. Add the garlic and onions and cook for 1-2 minutes
  7. Add the rice and fry (making sure to constantly stir to prevent burning) until the rice turns a golden brown color
  8. Remove the garlic and onion and add the vegetables (i’m using frozen veggies but you can use fresh veggies)
  9. Add the blended tomato sauce and 1 cup of chicken broth (I use warm chicken broth to speed up the process)
  10. Bring the mixture to a boil
  11. Stir the mixture once and then cover with a lid and put on a low flame
  12. Cook until almost all of the broth has evaporated (usually 15-18 minutes)
  13. Let mixture sit for 10 minutes
  14. Stir to distribute the tomato sauce that sometimes settles at the top
  15. Enjoy!