Sandra This Paula Deen Mexican Rice is a flavorful, colorful side dish featuring long-grain rice toasted with garlic salt and cumin, cooked with onion, chicken broth, and tomato sauce. Ready in about 35 minutes, it’s perfect for pairing with tacos, enchiladas, or any Mexican-inspired meal.
Paula Deen Mexican Rice Recipe Ingredients
- 3 Tbsp. vegetable oil
- 1 cup uncooked long-grain rice
- 1 tsp. garlic salt
- 1/2 tsp. ground cumin
- 1/4 cup chopped onion
- 2 cups chicken broth
- 1/2 cup tomato sauce
How To Make Paula Deen Mexican Rice
- Gather Ingredients: Prepare all ingredients for easy assembly.
- Toast the Rice: In a large saucepan, heat vegetable oil over medium heat. Add rice, garlic salt, and cumin. Cook, stirring constantly, until the rice is puffed and golden, about 3–5 minutes.
- Cook the Onion: Add chopped onion to the pan. Cook and stir until the onion is softened and translucent, about 3–4 minutes.
- Simmer the Rice: Stir in chicken broth and tomato sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff and Serve: Remove from heat and fluff the rice with a fork. Serve warm, optionally garnished with fresh cilantro and lime wedges.
Recipe Tips
- Why toast the rice? Toasting enhances flavor and gives the rice a nutty texture, preventing it from becoming mushy.
- Can I make this ahead? Cook the rice up to a day ahead, refrigerate, and reheat gently with a splash of broth to restore moisture.
- How do I prevent sticky rice? Rinse the rice before cooking to remove excess starch, and avoid overmixing after adding liquid.
- Can I add more flavor? Stir in chopped cilantro, a squeeze of lime juice, or diced jalapeño for extra zest after cooking.
What To Serve With Paula Deen Mexican Rice
This vibrant side dish pairs wonderfully with:
- Tacos, enchiladas, or burritos for a complete Mexican meal
- Grilled chicken or steak fajitas for a hearty dinner
- A side of refried beans or guacamole for authentic flair
How To Store Paula Deen Mexican Rice
Refrigerate: Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave with a splash of broth or water.
Freeze: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Paula Deen Mexican Rice Nutrition Facts
Serving: 1 portion (1/4th of recipe)
- Calories: ~291 kcal
- Carbohydrates: ~42g
- Protein: ~5g
- Fat: ~11g
- Saturated Fat: ~2g
- Sugar: ~3g
- Fiber: ~1g
Nutrition information is from the original recipe source and may vary based on ingredients and preparation methods used.
FAQs
Yes, but long-grain rice works best for texture. Adjust cooking time and liquid if using short-grain or brown rice.
Vegetable broth or water with a bouillon cube works for a vegetarian version, though flavor may vary slightly.
Yes, stir in diced bell peppers, corn, or peas with the onions for extra color and flavor.
Try More Recipes:
- Paula Deen Chicken and Rice Casserole Recipe
- Paula Deen Hot Chicken Salad Recipe
- Paula Deen Jambalaya Recipe
Paula Deen Mexican Rice Recipe
Description
A flavorful Mexican rice dish with toasted long-grain rice, garlic salt, cumin, onion, chicken broth, and tomato sauce, perfect as a side for any Mexican-inspired meal.
Ingredients
Instructions
- Heat vegetable oil in a large saucepan over medium heat. Add rice, garlic salt, and cumin; cook, stirring, until rice is puffed and golden, about 3–5 minutes.
- Add onion; cook until softened, about 3–4 minutes.
- Stir in chicken broth and tomato sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes.
- Fluff rice with a fork and serve warm, optionally with cilantro and lime wedges.
Notes
- Toast rice for enhanced flavor and texture.
- Refrigerate for 4 days or freeze for 3 months.
- Rinse rice to prevent stickiness.
- Add cilantro or jalapeño for extra flavor.
- Serve with tacos, enchiladas, or grilled meats.
