No Fuss Mexican Rice

No Fuss Mexican Rice

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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


  • 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


  1. In large skillet (with lid), heat Extra Virgin Olive Oil over Medium-Low heat.
  2. Add 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.
  3. Add Rice. Increase heat to Medium. Cook until rice is light brown, stirring frequently.
  4. Add 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.
  5. Add Water to just cover the Rice.
  6. Add V8. Stir to combine liquids.
  7. Add Knorr-Suiza. Stir to dissolve completely.
  8. Add Cilantro.
  9. Cover and reduce heat to Medium-Low. Allow to simmer 10-15 minutes or until all Rice is split open.
  10. Remove 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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