No Fuss Mexican Rice Recipe

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No Fuss Mexican Rice

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)


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.

About this Recipe

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