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Mexican Rice

4-6 servings


3 Tbsp. olive oil

1 cup uncooked rice

1/4 cup white onion, chopped

1 clove garlic, minced

OPT: 1/4 cup bell pepper (I prefer red)

1/2 tsp. ground cumin

1/2 tsp. salt

1/2 cup tomato sauce (I love the organic fire-roasted sauce by Muir Glen)

2 cups chicken broth


Heat oil in a large frying pan. Add rice and cook until it gets puffed and golden. Ad the onion, garlic and bell pepper and cook until soft. Stir in the remaining ingredients. Bring to a boil and then turn down to a simmer. Cover and cook according to time listed on your rice package. (We prefer the brown Jasmine rice and it takes about 40 minutes to cook soft).








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