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Easy Mexican Rice Recipe

This Mexican rice recipe is easy to make in 30 minutes! It's bold, flavorful and even more delicious than your favorite restaurant.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mexican
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 onion, finely diced
  • 1 tablespoon minced garlic
  • 1 cup white rice
  • 1 3/4 cups water
  • 1 tablespoon chicken bouillon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup tomato sauce (4 oz)
  • 1-2 tablespoons fresh cilantro, for garnish

Equipment

  • 5-quart saucepan
  • measuring spoons
  • 2-cup measuring cup
  • whisk

Method
 

  1. In a 2-cup measuring cup or small bowl, whisk together water, bouillon, cumin, chili powder, paprika, sea salt, and black pepper. Set aside.
  2. In a 5-quart saucepan, heat olive oil, onion, and garlic over medium-high heat. Cook until the onion is soft.
  3. Add water/seasoning mixture and tomato sauce; cover and bring to a boil.
  4. Add rice, cover, and bring to a boil again. Once boiling, reduce heat to simmer.
  5. Cover and simmer for 20 minutes.
  6. After 20 minutes, stir the rice then cover it again. Turn off the heat and leave the pot on the warm burner for 10 minutes.
  7. Fluff with a fork and serve garnished with fresh cilantro.

Notes

Ingredient substitutions: Use any neutral oil (avocado/canola) instead of olive oil; skip sautéing onion/garlic by adding 1 tsp garlic powder + 1/2 tsp onion powder to the spice mixture; brown rice works but takes about double the time; substitute chicken broth or vegetable broth for the water + bouillon. Storage: Refrigerate in an airtight container up to 5 days, or freeze up to 2 months.