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Mexican Rice

This easy Mexican rice cooks long grain rice in chicken broth then stirs in tomato sauce, diced green chiles, and butter for a simple, flavorful side dish ready in 20 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: Mexican

Ingredients
  

  • 1 cup long grain white rice
  • 2 cups chicken broth
  • 16 oz tomato sauce
  • 4 oz diced green chiles
  • ½ stick butter or to taste

Instructions
 

  1. Cook the rice in the chicken broth according to package directions until all the liquid is absorbed and the rice is completely tender.
  2. Add the butter directly to the hot cooked rice and stir until fully melted and incorporated.
  3. Pour in the tomato sauce and diced green chiles. Stir everything together until evenly combined and the rice is fully coated in the sauce.
  4. Taste and adjust salt as needed. Serve immediately.

Notes

  • The chicken broth is the secret. Cooking the rice in broth rather than water builds a savory, deeply flavored base before any other ingredient is added. Do not substitute water.
  • Add the butter while the rice is still hot so it melts completely into the grains rather than sitting on top.
  • This rice thickens as it sits. If reheating, add a small splash of chicken broth to loosen it back up.
  • Use a good quality tomato sauce since it is the primary flavor of the finished dish alongside the broth.