This Mexican Rice recipe is filled with flavor and comes together in hardly any time! It is so delicious and pairs well with countless dishes.
Side dishes are just as important as the main course, in my opinion. There are some nights when my kids are more excited about the side dish! Taco Tuesday is one of those dinners. Whenever I make this Mexican Rice to go with our tacos or enchiladas it’s usually the first thing to disappear off the table. My kids can’t get enough!
This recipe is so easy and takes only 30 minutes from start to finish. In a non-stick skillet or saucepan add chicken broth, rice, garlic salt, salsa, cumin, and butter. Bring to a boil and then let simmer while covered for 25 minutes. All of these delicious flavors will cook together to create the most amazing rice.
It’s highly likely that once you try this Mexican Rice recipe it will become your new favorite. Mexican Rice can really go with any meal. Grilled chicken, steak, late night nachos, and my personal favorite Green Chili Chicken Enchiladas. Don’t be surprised if your table ends up like mine, and this side is the first thing to be completely eaten.
CAN I USE ANOTHER TYPE OF RICE?
Yes! If you prefer another grain of rice, substitute that into the recipe. Double check the cooking time, and liquid ratio as certain grains require different measurements.
HOW DO I MAKE THIS RICE SPICY?
If you and your family like a little heat then add a small can of green chilis to the cooking process, or cut up some fresh jalapeno and add to rice before boiling.
HOW DO I PREPARE MORE FOR A LARGE FAMILY?
If you have a large family, or are preparing this recipe for more people, double the amounts of ingredients to double the portion size. Just be sure to use a large skillet or saucepan.
ENJOY THIS RECIPE? HERE ARE A FEW MORE SIDE DISHES TO ENHANCE YOUR MAIN COURSES
Cilantro Lime Rice – Fluffy rice with hints of lime and cilantro.
The Best Green Bean Casserole – Fresh green beans covered in a homemade sauce and topped with crispy onions.
Twice Baked Potato Casserole – Creamy potatoes, cheese, and crispy bacon.
Baked Parmesan Zucchini – Fresh sliced zucchini with parmesan cheese and Italian flavor.
- 1 cup uncooked long-grain rice
- 2 cups chicken broth
- 1 Tablespoon butter
- 1/2 cup salsa
- 1 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- Combine all ingredients into a medium, non-stick skillet. Bring to a boil, then cover and reduce heat to low. Simmer for 25 minutes.Remove from heat and let rice stand with the lid on for 10 minutes. Remove lid and fluff rice with a fork. Serve!
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