Mexican Rice

I had a delightful lunch with my friend Pallavi where she had out leftovers from a company event:  fajitas from Tlaloc. I love that place! I was able to take some of the leftover chicken and beef fajitas home and that’s when the wheels started turning. I thought it would be great to enjoy them with some Mexican rice.

OMG this rice was so freakin’ good and easy to make.

I almost just wanted to eat this alone.

Mexican Rice
Adapted from


  • 3 Tbsp canola oil
  • 1 cup uncooked long-grain rice
  • 1/2 tsp ground cumin
  • 1/4 tsp ground ancho chile pepper
  • 1/2 cup petite diced tomatoes
  • 1/2 Tbsp tomato paste
  • 2 cups chicken broth
  • cilantro

*Wash rice in a fine mesh strainer, for 1-2 minutes or until water runs clear, to remove as much starch as possible. This will help avoid the rice from sticking and make it nice and fluffy. 
*Heat oil in a large saucepan over low-medium heat for 2-3 minutes or until hot. You can test this by throwing in a few rice grains to see if they sizzle. If they sizzle, the oil is ready and you can throw in the rest of the rice. 
*Cook 5-6 minutes stirring constantly, or until rice is translucent and a light golden brown. 
*Add in spices and continue to cook for an additional minute, stirring constantly to combine. 
*Mix in tomatoes, tomato paste and chicken broth. 
*Bring to a boil and simmer with the cover lid on for 20 minutes. 
*After 20 minutes, stir the rice well and cook for an additional 5 minutes uncovered or until liquid has absorbed. 
*Stir in chopped cilantro if desired.

Note: I used canned petite diced tomatoes that had garlic in them and that is why I omitted it. I would add 2 cloves of garlic, diced, if your tomatoes do not have it. Also, I know it is not traditional, but I added ancho chile pepper because I like the sweetness and heat it provides. Feel free to omit this. Lastly, I found that the rice was perfectly seasoned without salt so I did not add any. And trust me, if you know me, I would never say not to add salt but I truly did not miss the salt in this recipe. 


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