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Mexican Rice


  • 3 tablespoons vegetable oil, olive oil or butter
  • 1 cup uncooked long-grain rice
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1/2 cup tomato sauce
  • 2 cups chicken broth


  • Heat oil/butter in a large saucepan over medium heat. Add rice, salt & cumin.
  • Cook, stirring constantly, until slightly golden.
  • Stir in tomato sauce and chicken broth and bring to a boil.
  • Reduce heat to low, cover and simmer for 20 minutes or until rice is done.


This reheats well the next day.  I just add a bit of water when re-heating and it's delicious!