Mexican Rice with Tomatoes and Green Chiles is the perfect side dish to any Mexican or Tex Mex meal!
I have made this easy Mexican rice with green chilies more times than I can count over the last few weeks.
We love my basic Mexican Rice recipe that I have made for years. Sometimes though I like to change it up with a slightly different version.
Mexican Rice with Green Chiles and Tomatoes works perfectly when I want to change it up a little.
What is Mexican Rice?
Some people call it Spanish rice. I am not sure what the authentic name and ingredients are, but the Mexican Rice that I have always had contains rice that you “fry” in oil until opaque.
You then add seasonings, liquid, and some sort of tomato product.
This recipe I am sharing today also contains green chiles.
We like this rice with just about any Mexican or Tex Mex type food.
It is delicious with quesadillas and homemade refried beans. We also love it with Chicken Verde.
I recently served it with my Freezer Burrito Casserole and although it wasn’t the prettiest of meals it was delicious!
Mexican Rice with Tomatoes and Green Chiles
Mexican Rice with Tomatoes and Green Chiles is an easy and delicious side dish perfect for any Mexican or Tex Mex meal.
Ingredients
- 3 tablespoons oil
- 1 1/2 cups long grain white rice, uncooked
- 1 onion, diced
- 1 clove garlic, minced
- 1- 14.5 ounce can chicken broth
- 1/2 cup water
- 1 can diced tomatoes with green chiles, like Rotel
Instructions
- Is a large saucepan or skillet with lid, heat oil over medium heat.
- Add onion and cook for 1 to 2 minutes.
- Add rice. Cook and stir until rice changes color and starts to turn slightly opaque. You are basically "frying" the rice.
- Add broth, water, and tomatoes. Stir and bring to a boil.
- Reduce heat to simmer. Cover and cook for 15-18 minutes or until rice is tender.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 146Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 2mgSodium: 830mgCarbohydrates: 18gFiber: 0gSugar: 1gProtein: 3g
How do you get rice to cook up that fast?? !! I just never can do it. I always have to start my “rice recipes” with cooked, or at least pre-cooked, cooled rice. We use brown rice, mostly.
Most recipes, however, like this one, don’t really say whether or not you start with the rice raw or cooked, and that can be a real problem. In this case I’m assuming the rice is raw to start with, right? I really wish these online recipes were more specific about that.
But it sounds delicious and so does the frozen burrito thingy.
P.S. I don’t like chicken in mexican dishes – – ewww. Besides, we buy organic chickens and they are dang expensive! I grew up on a Hereford beef ranch and so I tend to lean towards beef oriented dishes. My DH has to have meat with every meal, so we buy a lot of meat in bulk and have it processed through the local butcher shop. He marks the meat with a symbol that belongs to each customer, exclusively, and that way you know the meat you pick up after butchering actually was YOUR meat. Some butchers are not that honest, sorry to say.
I just updated the recipe to say uncooked rice. You are right, that should have been listed. My husband is not a fan of brown rice, so I rarely cook it. It does take longer than white rice. The frozen burrito casserole is one of the most popular recipes on my site. It is so easy and so good! I agree on beef. Local beef is so good. We buy a half of beef from a rancher each year and it is so much better than what you can buy at the store. Knowing where your meat comes from makes a huge difference. It tastes so much better!
I made this tonight and it was amazing! I couldn’t believe how quick it was to cook and I ended adding a cut up chicken breast to it. We all loved it. It is a new favorite. Thanks so much for sharing.
I am so glad that you enjoyed the rice! Adding meat to it is a great way to make it an easy main dish. Thanks so much for letting me know that your family loved it.