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mexican rice

(1 rating)
DeaconGrandma avatar
Recipe by
Mary Ann Hanson
@DeaconGrandma
Wakefield, NE

The main reason I am posting this recipe is so it will be safe and I can find it again! This is the recipe that is most like the rice served at the Mexican restaurants where I live. The others I have tried have been too heavy on the tomato. This is a very light flavor. Tomato bouillon can be found in the ethnic food aisle. The brand I have is Knorr: Caldo de Tomate. The recipe comes from cooks.com.

(1 rating)
yield 6 - 8
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For mexican rice

  • 1 c
    regular rice
  • 2 Tbsp
    butter, margarine, or oil
  • 1 Tbsp
    tomato bouillon
  • 2 c
    water
  • 1/4 c
    chopped onion (optional)
  • 1/2 c
    mixed vegetables, frozen (optional)

How To Make mexican rice

  • 1
    Heat oil in frying pan. Add rice and onions if using. Cook until rice is parched and beginning to brown.
  • 2
    Add water, bouillon, and vegetables if using and cover.
  • 3
    Cook for 20 minutes and turn off heat. Let sit for about 5 minutes. Fluff rice and serve.
  • 4
    Just before serving I have also squeezed juice of half a lime and added a tablespoon of fresh, chopped cilantro with the rice. This is so good.
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