Mexican Rice

Mary Ann Hanson


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

★★★★★ 1 vote
6 - 8
5 Min
20 Min
Stove Top


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


1Heat oil in frying pan. Add rice and onions if using. Cook until rice is parched and beginning to brown.
2Add water, bouillon, and vegetables if using and cover.
3Cook for 20 minutes and turn off heat. Let sit for about 5 minutes. Fluff rice and serve.
4Just 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.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican
Other Tag: Quick & Easy