Mexican Rice

Mexican Rice
Mexican food is one of our favorites and we eat it quite a bit when we go out and at home. I don’t mean to brag, but I make some killer and super easy shredded beef tacos. I have also whipped up my fair share of quesadillas, enchiladas, burritos and more. But the one thing I just haven’t gotten the hang of is Mexican rice. Until now!
Mexican Rice
I have tried several recipes in the past and they were just never quite right. Whether it was the texture or the spice or the prep/cooking time, I didn’t like them and they didn’t taste authentic. This recipe though is a whole different story.

Not only does this rice taste great, but it’s really quick and easy and it involves ingredients I always have in the kitchen. I served this alongside those delicious Crispy Chicken Black Bean Tacos and it was the perfect combination.

Mexican Rice
Cook Time
30 mins
Total Time
30 mins

Make your own restaurant style Mexican rice at home in a few simple steps with easy to find ingredients.

Course: Side Dish
Cuisine: Mexican
Keyword: Mexican rice
Servings: 8 servings
Author: Meg's Everyday Indulgence
  • 1 Tbsp. vegetable oil
  • 1 cup white rice
  • 1 clove garlic, minced
  • 1 tsp. cumin
  • 1 Tbsp. chicken bouillon powder
  • 1/4 cup tomato sauce
  • 2 cups water
  • 1/2 fresh jalapeno
  1. Add vegetable oil to a large saucepan over medium heat. Add rice and toast until slightly golden and nutty smelling.

  2. Add garlic, cumin, chicken bouillon powder and tomato sauce and stir well. Stir in water. Add jalapeno half and add lid to saucepan leaving it a little off to allow steam to release. Lower heat to a simmer.

  3. Cook for 20 to 25 minutes. Check to see if the rice is cooked through at 20 minutes then watch carefully. Remove jalapeno and serve.

One comment

  1. […] just in time to share with you all for Cinco de Mayo. I decided on these amazing pork carnitas, Mexican rice, crock pot refried beans and homemade flour tortillas (which I will be sharing with you later this […]

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