This Mexican Rice Recipe
Is Amazingly Good

This is the first Mexican rice recipe I’ve made that didn’t turn out all mushy and flat tasting.

The rice grains stay separate due to the cooking method, and the flavor is outstanding.

It’s relatively simple in terms of spices, because I like a basic Mexican rice that is a contrast to the other spicy dishes, a chance to take a break and cleanse my palate before moving on to the next bite.

The Best Mexican Rice Recipe Click IMAGE to enlarge.

I made this for my friend Ian’s Fajita Birthday Party, and everyone raved about it. I used fresh, homemade chicken stock. For sautéing I used the fat we separated off the top.

But it’s still very good with canned chicken stock, or vegetable stock if you prefer a vegetarian/vegan version. You can also just use butter or oil: the recipe, and whoever eats it, won’t suffer a bit.

This is a pretty big batch.* It was plenty to serve 15 people with all the other food at the party. It probably could have stretched to 20 if the birthday boy hadn’t liked it so much...

If you try my Mexican rice recipe, please consider sharing your thoughts below.

*I’m working on amounts for a smaller batch, and will post them eventually...

Ingredient Tip:

The fire roasted tomatoes with green chilis are available from Trader Joe’s. But check around, if you don’t have a TJ’s you can probably get them somewhere else, and if not the recipe works fine with regular diced tomatoes.

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Mexican Rice Recipe?

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