Wednesday, August 10, 2011

Hollie's Mexican Rice

No Tex-Mex dinner is complete without a bit of that fantastic rice, but you don't have to go out to get it.  Mexican Rice is incredibly easy to make, and just as easy to change up and make it your own. The nutrition facts can be found at the best FREE website on the planet for counting your calories - Calorie Count.

Mexican Rice
about 6 side servings


1 tsp vegetable oil
1/2 small onion, chopped
1 cup uncooked long grain rice
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp turmeric
1 tsp sea salt
1/2 cup frozen corn
~1 1/2 cups water
1/2 14 ounce can diced tomatoes
Include ALL of the tomato juice from the can - juice and water should equal about 2 cups


In a large sauce pan, saute onion in oil until translucent.
Pour in rice and stir to coat grains.
Stir in water, tomatoes and juice, corn, salt, cumin, turmeric, and chili powder.
Bring mixture to a boil, then reduce heat to low.
Allow to simmer 20-30 minutes, until rice is tender, stirring occasionally.


This is my personal preference on Mexican rice, but a lot of Mexican chefs I know will add carrot medallions or green peas to theirs as well.

45 minutes prep/cook time


  1. Ms. Janice; I can send you my Mom's way of making Mexican rice. She had a drive in restaurant in Falfurrias in the late 50's and this is the way she made it there. We always had her rice waiting for us when we arrived to visit and it was a must when I was pregnant!

  2. Edna, You never did send me your Mom's recipe. I'll send you a pm as a reminder. Thanks for your comment, Lynne! We'll get the recipe out of her one way or the other! :D