Description

This Quick Mexican Rice recipe is a flavorful and easy-to-make side dish. It features long grain rice cooked with butter, chicken broth, diced tomatoes with green chilies, and a blend of chili powder and paprika for a mildly spicy and savory taste. Ready in just 25 minutes, it’s a perfect complement to Mexican and Tex-Mex meals.

Ingredients

2 Tbsp butter
1½ cups long grain cooking rice, uncooked
2½ cups chicken broth
1 (10-oz) can Rotel diced tomatoes and green chilies
1 tsp chili powder
½ tsp paprika

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Instructions

Melt Butter and Toast Rice: In a large saucepan, melt 2 tablespoons of butter over medium-high heat. Add 1½ cups of uncooked long grain rice and cook for 2 to 3 minutes, stirring occasionally until the rice is lightly toasted and beginning to turn golden.
Add Remaining Ingredients and Boil: Stir in 2½ cups of chicken broth, 1 (10-oz) can of Rotel diced tomatoes and green chilies, 1 teaspoon chili powder, and ½ teaspoon paprika. Bring the mixture to a boil over high heat.
Simmer Covered: Once boiling, reduce the heat to low and cover the saucepan with a tight-fitting lid. Let the rice simmer gently for approximately 20 minutes, or until all the liquid is absorbed and the rice is tender.
Fluff and Serve: Remove the saucepan from heat and let it sit, covered, for 5 minutes. Then fluff the rice gently with a fork before serving.

Notes

For a vegetarian option, substitute vegetable broth for chicken broth.
If you prefer spicier rice, use diced tomatoes with hotter green chilies or add a pinch of cayenne pepper.
Ensure the lid is tightly fitted during simmering to prevent steam from escaping, which affects cooking time and texture.
Leftover rice can be refrigerated for up to 3 days and reheated with a splash of water to retain moisture.