Best Ever Mexican Rice

Mexican Rice that is full of vegetables, garlic, chili powder, cumin and tomatoes.

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Mexican Rice

I always hate to say the words best ever but to me this is the best Mexican rice I have ever had. This is full of vegetables with just a hint of garlic, cumin and chili powder. Once you make this rice you will never be the same eating the rice usually served at Mexican restaurants.

Last week I had one of the best weeks ever also at least as far as getting to see wildlife is concerned. First I got to see a baby owl out in the wild right before it learned to fly with it’s mama, an alligator across the lake from me, a pair of black swans for a couple of days too. It had been so long my camera had been used for anything but food I am surprised it worked. So even thought it has nothing to do with food I am going to share a few photos with you.

This is a baby Bard Owl and his mama owls3




He was the biggest surprise of all, he hung around for a couple of days sunbathing across the lake. I also had a big bird fly by with a 8 inch fish in his claws and a snake. I was hoping the swans would stay but they moved on. The first day I fed them bread and then learned it isn’t the best for them so the next day we did romaine and they loved it.

Best Ever Mexican Rice
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Mexican Rice that is full of vegetables, garlic, chili powder, cumin and tomatoes.
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup onion, diced
  • 1 1/2 cups Uncle Ben's Rice
  • 1 1/2 cups chicken broth
  • 1 15 oz. can petit diced tomatoes
  • 1 cup water
  • 1 cup corn kernels
  • 1 cup diced carrots
  • 3/4 cup frozen peas
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • salt and black pepper, to taste
  1. Saute garlic with olive oil in a sauté pan for 1 minute. Add the onions and stir until they start to turn translucent, about 3 minutes.
  2. Stir in the rice. Cook over medium heat until the rice starts to brown.
  3. Add the chicken broth, tomatoes and 1/2 of the water. Stir in the spices. Cover. Cook for 10 minutes over medium heat. Add the carrots and corn. If more water is needed add it. Cook another 5 minutes.
  4. Add the peas. Remove from heat and leave covered until ready to serve.

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  1. Sue says

    I am wondering about the rice. The recipe calls for Uncle Ben’s rice. At my store there were two kinds of Uncle Ben’s. Plain and Spanish. Which one does the recipe call for?

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