Easy Mexican Rice Recipe

Easy Mexican rice recipe is made with simple ingredients and makes fluffy, flavorful rice.

Course Side Dish

Cuisine American, Mexican

Prep Time 10

Cook Time 35

Resting 5

Total Time 50

Servings servings

Calories 332kcal

Add rice to a fine mesh strainer or colander and rinse under running water until the water runs clear. Drain well.
2 cups long grain white rice
In a large saucepan or pot over low-medium heat, add the oil. When hot, add the rice and saute for about 10 minutes, stirring frequently, until the rice begins to lightly brown.
¼ cup olive oil
Meanwhile, blend the onion, tomato sauce, and garlic.
½ medium onion, 8 ounces tomato sauce or crushed tomatoes, 4 cloves garlic
Stir and sauté for 30 seconds.
Add the broth, tomato paste, and bouillon. Stir together to mix until the tomato paste has completely dissolved.
2 cups broth, 2 tablespoons tomato paste, 1 ½ tablespoon tomato chicken bouillon
Bring to a boil, reduce heat to low, cover, and let cook for 20 minutes. Remove the saucepan or pot from the heat, uncover, fluff, and let it sit for 5 minutes.
Taste and season with more salt if necessary.

Rice: I've only made this recipe with long-grain white rice.
Oil: I like to use olive oil in this recipe.
Broth: I like to use reduced-sodium chicken broth in this recipe. Vegetable broth also works if you want to keep the rice vegetarian.
Bouillon: I use Knorr's chicken tomato bouillon.
Nutrition values are estimates.