Recipe courtesy of Tiffani Thiessen

Mexican Rice

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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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2 cups long-grain rice

1 tablespoon olive oil 

1 3/4 cups vegetable or chicken stock

One 10-ounce can stewed tomatoes with chilies, such as Rotel Original 

Kosher salt 

1 clove garlic, minced 


  1. In a saucepan over medium heat, add the rice and olive oil. Cook, coating the rice in the oil and toasting it slightly, about 3 minutes. Add the stock, tomatoes, garlic and 2 teaspoons salt and bring to a boil. Cook, uncovered, until the liquid is at the same level as the rice, about 5 minutes. Cover and reduce the heat to low, and cook until the liquid is absorbed, about 14 minutes. Stir the rice and remove from the heat. Cover and let sit until the rice is tender, about 5 minutes.