Easy Mexican-style rice starts with toasted medium grain rice, then simmered with tomato sauce, aromatic spices, and a duo of bouillons for rich depth. A wedge of onion infuses subtle sweetness, while fresh cilantro offers a bright finish.
Easy Mexican-Style Rice
This vibrant, flavor-packed rice dish is a comforting staple inspired by classic Mexican home cooking and pairs beautifully with any Mexican or Tex-Mex main dish.
I've made quite a few variations of this side dish based on the old school Spanish rice dish I've shared here on the website before, and this version is what I've settled on. It's not a heavily seasoned dish, so the flavor is subtle enough that it's really a great side dish for pretty much any meal.
Here's what you'll need to make my version of Easy Mexican-Style Rice:
- 1 cup medium grain rice
- 1 tablespoon olive oil
- 2 tablespoons tomato sauce
- 2 cups water
- 1 teaspoon kosher, sea or spring salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 2 teaspoons tomato bouillon
- 2 teaspoons chicken bouillon
- 1/4 wedge of a small, sweet onion
- Chopped fresh cilantro, for garnish, optional
Here's how to make it!
Some people swear by this step, but I rarely do it, since I'm not a rice-rinser anyway, so frankly I usually forget. The claim is that it helps makes the rice fluffier, but I've had no issue with my rice when I skip this step. As they say, your mileage my vary. Add rice to a roomy bowl and pour very hot water over, just to cover; stir. Pour into colander, rinse with cold water, drain and set aside to dry.
Heat oil over medium high heat in a 3-quart lidded Dutch oven and add rice. I'm using my Le Creuset braiser (#ad).
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Heat oil over medium high heat in a 3-quart lidded Dutch oven and add rice. I'm using my Le Creuset braiser (#ad).
Cook, stirring regularly.
Cook for 4 to 5 minutes, until lightly toasted.
Add tomato sauce.
Continue stirring for another 2 minutes.
Stir in water, scraping up the browned bits from the bottom of the pot.
Stir until blended.
For seasonings, I'm using salt, onion and garlic powder, cumin, chili powder, tomato bouillon and chicken bouillon.
For the chicken bouillon, I'm using the Maggi brand I already have on hand. I love this powdered version because it can pretty much be sprinkled in as a seasoning to taste wherever you are using water. They've got beef also.
Add a wedge of onion; bring to a boil, stirring constantly.
Reduce to low, cover and cook over low heat for about 15-20 minutes. There's my beautiful pot. I really love the way this pot cooks and hope one day to have the larger version. It's definitely on my wish list!
Remove from heat, set aside and let rest covered for 10 minutes before lifting lid.
Gently fluff with a fork and transfer to a serving bowl. Garnish with cilantro, if desired. I didn't have any fresh, so I used a dried version (#ad).
Dig in!
For more of my favorite Mexican and Tex-Mex recipes, check out the collection on my Pinterest page!
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