05/24/2026
I found this recipe in the Preppy Kitchen cookbook and it has been a new addition to our taco nights. My family loves taco in a bag, but it's been hard to find the bags of tacos (is it me or are they getting smaller? ) I decided to try tacos in a bowl and since then, mexican rice, has been a favorite for taco nights. It's easy to make, lasts in the fridge and most importantly, everyone loves it. I pair it with taco meat (I make mine with ground chicken), black beans, avocado, taco chips, salsa, sour cream, cheese, lettuce - everything you need for a really great taco bowl.
Let's cook. . .
Mexican Rice
In a medium pot, heat until it shimmers
1/4 vegetable oil
Add in, and cook for about 3-4 minutes, stirring often until the rice is translucent
2 c. long grain white rice
Add in and cook until they soften, about 3 minutes
1/2- 1 c. onion
Add in and stir
1 tbsp. garlic powder
1 tsp. salt *if using regular stock - cut this back
1/2 tsp. cumin
1/2 tsp. chili powder
Add in (let simmer for about 30 seconds)
1/2 c. tomato sauce
Add in
4 c. chicken stock (low sodium)
Cover and bring to boil. Reduce to a gentle simmer and cook for about 20 minutes until the rice is tender and liquid has been absorbed.
Enjoy!
