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  • 1 TBLS olive oil
  • 1 C rice (I used jasmine)
  • 2 C chicken stock or broth
  • 2 cloves garlic, chopped
  • 2 tsp Knorr Caldo de Tomate
  • 1 8 oz. can tomato sauce
  • 1/2 tsp kosher salt
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I have made this Mexican Rice for a few years now, and I am not quite sure why I never posted a recipe for it. When I was creating my Chicken Fajita Casserole last night, I wanted the perfect side and thought this would do nicely. Click here for my casserole recipe…you are going to LOVE!!! If you are preparing the casserole along with this…you can make this rice as the chicken is baking and they will both be done at about the same time.

Bowl of Mexican rice

This recipe is super simple and will take just a little over twenty minutes to prepare. Heat to medium-high the olive oil, rice, and salt in a pot. Stir the rice and allow to cook in the oil for just a few minutes…this not only turns the rice a golden color, but also allows it to open up for better absorption of the liquids.

rice going into oil for Mexican rice

Add the chicken stock, garlic, tomato sauce, and Caldo de Tomatoe to the pot. Stir. Heat to boiling, reduce to a low simmer, cover for about 15 to 20 minutes or until all of the liquid is absorbed. I do have the habit of stirring the pot a few times while the rice is cooking…just me…but I always want to ensure the rice is not sticking to the bottom of the pot.

Remove the Mexican Rice from heat and serve as a side with the Chicken Fajita Casserole, or try inside my Chicken Fajitas or my Chicken Tacos. ENJOY!!!

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  1. […] Bake uncovered for about 20 to 25 minutes. You are basically just heating everything through and melting the cheese. After baking, turn the broiler on to turn the cheese a golden brown. Finish the Chicken Enchiladas by throwing fresh sliced jalapenos on the top. ENJOY with Mexican Rice. […]

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