Rice, Mexican

Source: About.com


  • 1 ½ cups rice
  • 2 ½ cups chicken broth
  • 1 cup plain tomato sauce
  • 3 cloves finely chopped garlic
  • ¼ medium onion, chopped
  • 2 Tbsp oil
  • 4 Tbsp finely chopped parsley, optional


  1. In a medium sauce pan, heat oil over medium heat. Add the fresh garlic and onion and saute for 1-2 minutes until softened. Add the dry rice and stir for about 5 minutes until rice becomes a golden brown color.
  2. Add the broth and tomato sauce (slowly into rice, not directly onto hot pan!). Add the parsley, if you're using it. Stir mixture up and bring to a boil. Turn the heat to low and cover. Simmer for 20 minutes and fluff with a fork before serving.

© Jay Deitch 2013