The Best Mexican Rice
Once you know how to make The Best Mexican Rice, you will never resort to that stuff from a box again! Making this Mexican rice recipe from scratch is not only delicious, it's super easy too! It's all made in one pot and ready in about 30 minutes.
Equipment
- sauce pan
Ingredients
- 1 tbsp vegetable oil
- 1 cup uncooked white rice
- 1 yellow onion chopped
- 1 garlic clove minced
- 1 jalapeno chopped (optional)
- 1/2 cup chopped tomato
- 2 cups vegetable or chicken stock
- 1/2 tbsp cumin
- 1 tbsp tomato paste
- 1 tbsp Knorr Tomato Bouillon with Chicken Flavor or vegetable bouillon
- Salt & pepper as needed
- 2 tbsp chopped cilantro
Instructions
- Add oil and rice to a saucepan, stir to thoroughly coat the rice in vegetable oil. Cook over medium heat, stirring frequently until rice is lightly browned and toasted. It goes from light brown to burnt quickly, so stir often and keep your eye on it.
- Once the rice has attained a golden color, add tomato, onion, garlic, chicken stock, cumin, tomato paste, Knorr bouillon, and if desired, jalapeno. Stir and taste the liquid for needed salt and pepper. Because of the bouillon, the broth might seem a little salty, but the finished product does not come out as salty.
- Bring liquid to a boil, then reduce heat to simmer, put the lid on the saucepan and cook for 18 minutes or until rice has absorbed the liquid.
- Gently fold in the fresh cilantro and serve. Enjoy!
Tried this recipe?Let us know how it was!