Most good Mexican main dishes are accompanied by rice and beans. Mexican rice is served at most Mexican restaurants, and the recipes vary. When I had my Mexican restaurant in the 70s, our rice was firm, but moist, as opposed to wet and almost soupy. I have since adapted my recipe and make it often to accompany our favorite dishes.

You can vary the flavors in this easy rice, and make it spicy with fajita seasoning, or add extra flavor with Mexican oregano. I have streamlined the recipe by using salsa, instead of chopping celery, onions, and tomatoes; it’s much easier that way. The texture of the rice is a bit chewy due to the fact that you brown the uncooked rice in a bit of oil. This rice takes less than 30 minutes. Easy Mexican Rice

6 Servings

2 tablespoons vegetable oil
1 cup Uncle Ben's converted rice
1 cup medium salsa
1 1/2 cups chicken broth
1 teaspoon dried oregano, or 1 teaspoon salt-free fajita seasoning for a spicy version

1. Heat the vegetable oil over medium-high heat in a small skillet.
2. Add the rice, and stir until the grains of rice are browned.
3. Add the salsa, chicken broth and oregano(or fajita seasoning), stir once, then bring to a boil.
4. Without stirring again, turn the heat down to a simmer and cook until all the water is absorbed, about 20 minutes. Make sure you don't stir while cooking.
5. Transfer to a serving bowl, and stir as you serve.

Amount Per Serving
Calories 173 Calories from Fat 46
Percent Total Calories From: Fat 26% Protein 6% Carb. 67%

Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 522 mg
Total Carbohydrate 29 g
Dietary Fiber 0 g
Sugars 0 g
Protein 3 g

Vitamin A 5% Vitamin C 9% Calcium 0% Iron 9%