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The Best Mexican Rice
5 from 15 votes

The Best Mexican Rice

The Best Mexican Rice features toasted long-grain rice cooked with onion, garlic, jalapeño, tomato, cumin, and tomato paste in vegetable or chicken stock, enhanced with bouillon and cilantro. This method produces a flavorful, fluffy rice with a golden color and a balance of savory, spicy, and herbaceous notes.

Prep Time
8 mins
Cook Time
22 mins
Total Time
30 mins
Servings: 6
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 1 tbsp vegetable oil
  • 1 cup long-grain white rice uncooked
  • 1 yellow onion chopped
  • 1 garlic minced, clove
  • 1 jalapeño chopped (optional)
  • 1/2 cup tomato chopped
  • 2 cups vegetable stock or chicken stock
  • 1/2 tbsp cumin
  • 1 tbsp tomato paste
  • 1 tbsp tomato bouillon Knorr brand with chicken flavor or vegetable bouillon
  • salt as needed
  • black pepper as needed
  • 2 tbsp cilantro chopped

Instructions

    Cup of Yum
  1. Add oil and rice to a saucepan, stir to thoroughly coat the rice in vegetable oil. Cook over medium heat, stirring frequently until rice is lightly browned and toasted. It goes from light brown to burnt quickly, so stir often and keep your eye on it.
  2. Once the rice has attained a golden color, add tomato, onion, garlic, chicken stock, cumin, tomato paste, Knorr bouillon, and if desired, jalapeno. Stir and taste the liquid for needed salt and pepper. Because of the bouillon, the broth might seem a little salty, but the finished product does not come out as salty.
  3. Bring liquid to a boil, then reduce heat to simmer, put the lid on the saucepan and cook for 18 minutes or until rice has absorbed the liquid.
  4. Gently fold in the fresh cilantro and serve. Enjoy!