I just adore this recipe for Mexican Rice. It is stupid easy and not to mention delicious. It is the perfect addition to any Mexican dinner. We get compliments every time we make this dish so I know you will too. Thank me later.
I made rice this time with fish tacos, but it goes great with traditional tacos or veggies tacos, or if you aren’t obsessed the way I am you will just eat a bowl of the rice and screw the taco. For fish tacos (my personal favorite) I thaw out a piece of tilapia and coat it in shore lunch. Then fry it with olive oil in a pan on medium to high heat. MAKE sure one side is completely browned before you flip or you will cause the fish to break apart. Then i just grab a tortilla throw somebody cilantro and coleslaw a bit of lime juice if I have it, and voila! A perfect fish taco to go along with your Mexican rice. 
- 5 tbsp olive oil
- 2 cups white rice
- 2 tsp garlic salt
- 1 1/2 tsp ground cumin
- 1/2 cup onion diced small
- 1 cup tomato sauce
- 4 cups chicken broth
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in large deep skillet pan add heat olive oil over medium heat. Add rice, stir frequently until rice just starts to brown.
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Add diced onion, stir frequently and cook for an additional few minutes.
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Add remaining ingredients, stir well. Cover and simmer on low, stirring occasionally until all liquid is absorbed. About 20 minutes
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