The Easiest Mexican Rice Recipe

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier, while water is a budget-friendly option.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are nutritious, while frozen peas are often cheaper.

Start with 1 cup of long grain rice, but note that a mixture of medium grain and long grain rice can be used if necessary.

Mince 2 cloves of fresh garlic or substitute with 1/2 teaspoon of garlic powder.

Use 1 tomato chicken flavored bouillon cube, or substitute with chicken stock and a can of tomato sauce if preferred.

Measure out 1/2 teaspoon of ground cumin, adjusting to taste if desired.

Dice 1/2 cup of onion, or substitute with onion powder if preferred.

Measure 2 cups of water, which can also be substituted for chicken stock and tomato sauce.

In a large skillet, heat 2-3 tablespoons of oil over medium heat.

Add the rice to the skillet and toast it for about 5-7 minutes until it reaches a nice golden brown color.

Add the diced onion and minced garlic to the toasted rice and sauté until the onion is translucent.

Break the bouillon cube into the pan, ensuring it breaks apart and mixes well with the rice.

Add the ground cumin to the pan and toast it briefly to enhance the flavor.

Pour in the 2 cups of water, mixing gently to avoid releasing too much starch from the rice.

Bring the mixture to a boil, then cover with a lid and reduce the heat to a low simmer for 15-18 minutes, avoiding lifting the lid during cooking.

After 14 minutes, check the rice to see if the water has evaporated, then remove from heat and let it sit covered for 5 minutes.

Fluff the rice with a fork before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary