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Foolproof Mexican Rice

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  • Author: Chef Lisa
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 5-6 1x
  • Category: side dish
  • Method: stovetop
  • Cuisine: Tex Mex


Flavorful Mexican rice with smoky hints from the cumin and pale red color from a surprising ingredient. Quick and easy to make on the stovetop, this rice is a perfect side dish for any fiesta.


  • 1 cup long-grain white rice
  • 1 tablespoon vegetable oil
  • 1 onion, finely diced (about 1 cup)
  • 1 clove garlic, minced (abut 1 teaspoon)
  • 1 (4 ounce) can diced mild green chiles, drained
  • 1 jalapeño, finely diced, (about 2 tablespoons) remove seeds and membrane if less spice is desired.
  • 11/2 teaspoons ground cumin
  • 2 teaspoons Knorr Tomato Bullion
  • 13/4 cups hot water
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/3 bunch fresh cilantro, minced (about 1/3 cup)


  1. Rinse rice in a fine-mesh strainer for 30-60 seconds to remove surface starch. Shake to remove any excess water.
  2. In a small saucepan with a lid, heat oil and add rice to oil, stir grains to coat, and saute over medium heat until grains turn from translucent to white. 
  3. Add minced onion, diced chiles and finely diced jalapeño to the pan and saute until onions become translucent and the rice begins to turn golden and smells toasted like popcorn.
  4. Stir in cumin and tomato bouillon and stir to combine. Add the hot water and heat until water begins to boil.
  5. Turn down the heat to low, place the lid on the pan and let steam for 20 minutes without stirring.
  6. After 20 minutes, remove lid and fluff with a fork, taste, and add kosher salt and black pepper as desired.
  7. Just before serving, stir in fresh cilantro and fluff rice again. Serve warm.


Mexican rice can be frozen in a labeled zip-close bag for 3-6 months. To use, thaw in the refrigerator and reheat in a microwave until warm.