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Easy Mexican White Rice

This Mexican White Rice is a simple and delicious way to vary your everyday rice. It's versatile, easy, and quick to prepare. Made with frozen mixed vegetables, cilantro, and fresh jalapeno pepper for some heat. Feel free to substitute the frozen vegetables for fresh ones or swap them for what you like. Good substitutions may include peas, carrots, and corn. Perfect as is or served with a cheese dip on top or as a side dish for a chicken quesadilla or carne asada.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6
Calories: 283 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 1 small yellow onion , finely chopped
  • 2 large cloves garlic , minced
  • 1½ cups white long-grain rice , such as Jasmine rice
  • 2-¾ cups water , hot
  • 3 teaspoons Knorr Granulated Chicken bouillon or 2 teaspoons kosher salt; adjust to taste
  • 1 cup frozen mixed vegetables , frozen
  • ⅓ cup finely chopped cilantro , optional

Instructions

    Cup of Yum
  1. Heat 4 tablespoons of extra virgin olive oil in the large nonstick pot over medium heat. Add the onions and garlic and cook, occasionally stirring, until the onion is tender, about 5 minutes.
  2. Add the unwashed, dry rice and stir it frequently until toasted, and it begins to smell nutty, similar to popcorn, for about 4 to 5 minutes—season with 2 teaspoons of Knorr chicken bouillon or 1 teaspoon kosher salt.
  3. Add the water and bring to a boil. Stir in the frozen mixed vegetables and serrano chile, reduce the heat to low, cover, and cook, undisturbed, for 7 minutes or until the liquid has been absorbed. Remove the pot from the heat and let stand, covered, for 5 minutes. Meanwhile, chop the cilantro; set it aside.
  4. Gently fluff the rice to release the steam. Fold in the cilantro. Transfer to a bowl and serve immediately.

Notes

  • How to Store & Re-heat
  • How to Store & Re-heat
  • To store: Mexican white rice in an airtight container for up to 5 days in the refrigerator.
  • To store: Mexican white rice in an airtight container for up to 5 days in the refrigerator.
  • To reheat: In a microwave-safe bowl, splash 1 to 2 tablespoons of water over the top, cover with a damp paper towel, heat it up for 20 to 30 seconds, fluff it up using a fork, and repeat for about 2 minutes or until heated through. Alternatively, heat it on the stovetop over low heat until hot, adding 1 or 2 tablespoons of water if needed. 
  • To reheat: In a microwave-safe bowl, splash 1 to 2 tablespoons of water over the top, cover with a damp paper towel, heat it up for 20 to 30 seconds, fluff it up using a fork, and repeat for about 2 minutes or until heated through. Alternatively, heat it on the stovetop over low heat until hot, adding 1 or 2 tablespoons of water if needed. 
  • Make-Ahead
  • Make-Ahead
  • Make the Mexican white rice up to 4 days ahead and keep it in the refrigerator in an airtight container. Follow the Reheat Instructions above.
  • Make the Mexican white rice up to 4 days ahead and keep it in the refrigerator in an airtight container. Follow the Reheat Instructions above.
  • How to Freeze
  • How to Freeze
  • Once completely cooled, this Mexican white rice can be frozen in an airtight container or ziplock freezer bags for up to 3 months. Defrost overnight in the refrigerator. To reheat, follow the Reheat Instructions above.
  • Once completely cooled, this Mexican white rice can be frozen in an airtight container or ziplock freezer bags for up to 3 months. Defrost overnight in the refrigerator. To reheat, follow the Reheat Instructions above.