No Fuss Mexican Rice

No Fuss Mexican Rice Recipe

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Claudia Carranza


Taking the traditional flavors from my Mexican-American grandmother, and the vegetable-hiding craftiness of my Colombian mother, I've reworked this family favorite to incorporate new cooking techniques I've learned. This is wonderful with any Mexican-American dish.


★★★★★ 1 vote

4 - 6
10 Min
30 Min


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1 c
rice (uncooked)
1/8 c
1015 sweet yellow onion, diced fine
2 sprig(s)
cilantro, fresh
1 can(s)
(8oz) v8 juice
1/8 c
tomato, fresh, diced fine
2 Tbsp
Knorr-Suiza Tomato Boullion with Chicken Flavor
2 Tbsp
Extra Virgin Olive Oil
2 Tbsp
minced garlic (OPTIONAL)
1 pinch
water (to cover rice, not necessarily 2 to 1 ratio)

How to Make No Fuss Mexican Rice


  • 1In large skillet (with lid), heat Extra Virgin Olive Oil over Medium-Low heat.
  • 2Add diced Onion and season with a pinch of salt. Sweat the Onion over Medium-Low heat until translucent. Stir only to avoid any over cooking. OPTIONAL: Add Garlic when Onion is about half way done.
  • 3Add Rice. Increase heat to Medium. Cook until rice is light brown, stirring frequently.
  • 4Add Tomato. Sautee until Tomato begins to break down. NOTE: Rice will begin to soften slightly in the juices of the Tomato. This is OK as it will prevent the Rice from over browning.
  • 5Add Water to just cover the Rice.
  • 6Add V8. Stir to combine liquids.
  • 7Add Knorr-Suiza. Stir to dissolve completely.
  • 8Add Cilantro.
  • 9Cover and reduce heat to Medium-Low. Allow to simmer 10-15 minutes or until all Rice is split open.
  • 10Remove stemmed Cilantro prior to serving. Use fresh plucked Cilantro leaves and a pinch of finely diced Tomato as garnish.

Printable Recipe Card

About No Fuss Mexican Rice

Course/Dish: Rice Sides
Other Tag: Quick & Easy

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