I grew up in deep South Texas, only 100 miles from Mexico. This recipe is one I learned from the "natives" in the town where I lived. If you would like other "Mexican" recipes (like Carne Guisada, etc., email me.)


  • 1/4 cup veg. oil
  • 1 onion (diced)
  • 4 cloves garlic (minced)
  • 1 1/4 cup rice
  • 4 oz. tomato sauce (1/2 can)
  • 2 cups water
  • 1 1/8 t. salt
  • 1 t. black pepper
  • 1 T. chili powder
  • 1 t. cumin
  • 1 t. fresh cilantro (chopped)
  • or 1 T dried cilantro (optional)


In a skillet, heat oil. Saute' onions and garlic until almost clear. Add rice and continue to saute for about 5 minutes. Add tomato sauce and water. Add seasoning, and cook on low heat until rice is tender. Add water if necessary. Rice will be sticky, not light and fluffy.
(If you like spicy food, you may add 1/4 - 1/2 t. cayenne pepper)

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Submitted 6/13/05.
Source: family recipe
Submitted By: kathy staples
Mexican Rice