Grandma's Mexican Rice

Stroudsburg Herald
Mexican Rice by wuestenigel

By Gil Coronado

Hola Amigas y Amigos, As we are gearing up for Summer, I have had time to spend with family and enjoy some memorable food, laughs, and memories. Growing up, I remember making tortillas with my grandmother, and during the holidays, my siblings would come together for the labor-intensive tamales hand-made in corn husks. These memories will live in my memory forever as a time when my Mexican roots were shared with my siblings and me. This week I am going to share a family recipe and hope you enjoy it as much as we do.

Grandma’s Mexican Rice:

3 cups of white rice

6 cups of chicken or vegetable broth

1/2 bundle of cilantro chopped

2 Tablespoons of cumin

2 tablespoons of garlic powder

1 - 10 oz can of Rotel

1/2 Jalapeño chopped w or w/o seeds to taste

1 Large Onion

Dash of Salt to taste

Dash of Pepper to taste


- brown rice in 1 Tablespoon of olive oil

- when almost all brown, throw in chopped onions and cook until onions are tender

- add broth, Rotel, cumin, cilantro, salt, and pepper to taste. Stir occasionally.

- cool rice till tender

Let stand and be ready to serve.

This recipe usually accompanies a tray of homemade enchiladas along with the popular Frijoles Borrachos and a nice glass of Sangria. In the coming weeks, we at the Beautiful Day Un Dia Bonito Column will be sharing these recipes and any popular recipes submitted by our readers. We want to share these recipes that bring families together and provide comfort to us. Thank you, Mom, for continuing the tradition and sharing this delicious Mexican Rice Recipe.

Columnist/ Producer of The Beautiful Day Un Dia Bonito Show

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