Mexican Rice

This is a super easy version of Mexican Rice using instant rice and ingredients I (mostly) have in my pantry all the time.  It uses a full 14 oz. can of chicken or vegetable broth, and an 8 oz. can of tomato sauce.  I hate having half-eaten cans leftover.  Do you store them in the fridge and wait for them to go bad?  Or just throw them away immediately?  Not a problem with this recipe, so it’s a keeper.  

This particular Mexican rice recipe doesn’t have much heat.  You could add red pepper or tabasco sauce if you like your rice spicier.  I’ve also considered adding in a bit of corn, but it would have to be frozen corn so I wouldn’t be left with a half-eaten can.

I use Minute Rice because I’m always in a hurry.  You could easily use 1 1/8 cup of regular rice in place of the instant rice, and save a little money.

This Mexican Rice goes great with tacos, enchiladas, black bean burritos, or carne adovada burritos. Cilantro Lime Rice is fantastic, but when you eat as much Mexican and New Mexican food as we do, it’s good to have a second option.