Mexican Rice


This is adapted from an All Recipes recipe.

I know, I know. Trust me, its good. If you don’t trust me, there are more than 1,700 positive reviews!


3 Tbsp. canola oil
1 cup brown or white long-grain rice [I use brown]
1 tsp. garlic salt
1/2 tsp. ground cumin
1/4 cup chopped onion
8 oz. can tomato sauce [I use Hunt’s]
14.5 oz. can vegetable broth [I use Swanson]
Diced tomato [optional]



Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.


Stir in onions and cook until tender.


Stir in tomato sauce and cook for one minute.


Stir in and vegetable broth and diced tomato. Bring to a boil.


Reduce heat to low, cover and simmer for 20 to 25 minutes for white rice. If you are using brown rice, it will take up to an hour more to cook. During this extra time, the liquid may be absorbed/evaporate. If this happens, simply add more vegetable broth or water. Fluff with a fork.


1 Comment

Filed under Side Dishes, Uncategorized, Vegan

One response to “Mexican Rice

  1. Pingback: Peppers and Onions | Cindy Makes Food

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