How to make Mexican Rice

How to make Mexican Rice

It's one thing to toss a lot of oil or butter in your rice. It's an entire thing all together to make a rice that goes great with vegetarian dishes, as well as those in the traditional sense without the fat. This recipe has no oil, no butter, tastes great and is perfect to fill tacos, burritos, or enchiladas. It's not a Spanish rice in the traditional sense, since it includes no tomato paste or sauce, but uses several flavors to accent your main dish. It's the perfect combination of flavors and colors to accent great Mexican food.

  • The word rice literally means “food” or “meal” in Mandarin and Japanese. It symbolizes luck, life, wealth and fertility and is traditionally used in ceremonial rituals such as marriage.
  • In Asian cultures; songs, poems, and festivals celebrate with rice.
  • Rice which is technically apart of the grass family, is actually the seed of the rice plant.

  • 2 cups of rice
  • 32 oz chicken broth
  • juice from ½ a lime.
  • 2 teaspoons “Southwest Seasoning” (page: 47)
  • chopped “fresh” cilantro leaves.
  • 2 cloves of chopped garlic

  1. Place all ingredients minus the cilantro in a medium sized pan and bring to a boil.
  2. Reduce heat to medium-low, cover and cook untouched for 18 minutes. (36 for brown.)
2. Once cooked, fluff, and stir in fresh cilantro.

Alternate Version:
If you're vegetarian (or prefer an alternate version), you can always replace the broth with four cups of water and two large Knorr vegetable bouillon cubes.


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