Ro*Tel Mexican Rice

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A delicious and classic Mexican dish! Ro*Tel Mexican Rice is a popular recipe made with the convenience of canned Ro*Tel tomatoes.

Mexican rice is not Mexican rice unless the rice has been sautéed in a bit of oil before proceeding with the dish. Spanish rice is not sautéed first.

 

Tips

  • You can add cooked ground beef, shredded chicken, or diced cooked vegetables to make the dish more substantial.
  • Stir in sliced green olives after the dish is finished. Adds a brilliant burst of flavor!
  • For an extra burst of flavor, add some chopped fresh cilantro or scallions on top before serving.

 

 

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Ro*Tel Mexican Rice

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A delicious and classic Mexican dish! Ro*Tel Mexican Rice is a popular recipe made with the convenience of canned Ro*Tel tomatoes.

  • Author: Linda Jolly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Southwestern

Ingredients

Units Scale
2 tablespoons vegetable oil 1 cup uncooked white rice 2 cups chicken broth or water (adding two teaspoons chicken bouillon) 1 (10 ounce) can Ro*Tel* 1/4 teaspoon cumin (comino)** (optional) 1 teaspoon chili powder 1 teaspoon garlic powder 1 tablespoon dry minced onion 1 teaspoon salt 1/4 teaspoon black pepper Lime slices (optional)

Instructions

  1. Heat vegetable oil over medium heat in a skillet. Add rice and sauté until the rice is browned.
  2. Add chicken broth, Ro*Tel, cumin, chili powder, garlic powder, minced onion, salt and pepper.
  3. Cover and simmer for 30 minutes or until the rice is cooked and the liquid is absorbed.
  4. Garnish with lime slices, if desired.

 

Notes

Ro*Tel may be put into a blender and blenderized if you don’t care for diced tomatoes in the rice.

Some prefer the rice without cumin added, but I prefer it with as I love the earthy taste of comino.

Photo credit: ciaobaby8888 / CC BY

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