Michelle's Mexican Rice

I know there are so many recipes for Mexican rice, but this is definitely my go-to!

My old neighbor, Michelle from Bothell, shared this Mexican rice recipe with me many years ago. She found it in a 'favorite family recipes' book but made a few tweaks to perfect the spice level. The extra kick turned out to be the perfect touch, and it really elevated the dish. It’s now one of my go-to Mexican rice recipes, and I make it every time I cook Mexican food. Thanks so much, Michelle! ❤️

Serve 4~6

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Ingredients

• 1 tbsp vegetable oil

• 1C long grain rice, uncooked

• 1 tsp garlic, minced

• 1/2 tsp Kosher salt

• 1/2 tsp cumin

• 1/4C tomato sauce

• 1/4C Rotel fire-roasted or regular diced tomatoes & green chilies

• 14-oz low sodium chicken broth

Instructions

1. Heat oil in a pot over medium heat. Add the rice and stir for 2~3 minutes, until lightly browned. Add garlic, salt, and cumin, and stir to combine.

   

2. Add tomato sauce, fire-roasted diced tomatoes with green chilies, and chicken broth. Bring to a boil, then reduce the heat and simmer, covered, for 20~25 minutes.

   

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