Mexican Rice

This rice is so yummy, and it is the perfect complement to my Chicken & Black Bean Enchiladas.

This recipe makes quite a bit, so you could even freeze some for later if you’d like!

Mexican Rice Chicken & Black Bean Enchiladas


  • 1 Tbsp Extra Virgin Olive Oil
  • 2 Cloves Garlic – Minced
  • 1 Onion – Diced
  • 1 1/2 Cups Basmati or Jasmine Rice (we like Jasmine Rice in our house, so I throw it in everything.)
  • 1 (8 oz.) Can of Tomato Sauce
  • 1 1/2 Cups Chicken Broth
  • 1 Can of Diced Carrots & Peas
  • 1/4 tsp Chili Powder
  • 1/4 tsp Cumin
  • 2 Roma Tomatoes – Diced
  • Kosher Salt & Pepper

1. Heat oil in a large skilled over medium heat. Add garlic and onion. Cook, stirring frequently, for a few minutes until the onions are translucent. Stir in rice and cook for 2 minutes until it is toasted.

2. Stir in tomato sauce and chicken broth. Bring this to a simmer for about 2 minutes. Stir in corn, carrots, peas, chili powder, and cumin. Season to taste with salt and pepper.

3. Bring this mixture to a boil, then cover it and reduce the heat. Simmer until the rice is cooked through, about 15 minutes or so.

4. Stir in the diced tomatoes and serve immediately.


One thought on “Mexican Rice

  1. Pingback: Chicken & Black Bean Enchiladas | Ice Cream with a Fork

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