Mexican Rice
Mexican rice is a toasted jasmine rice dish simmered with chicken bouillon and tomato sauce, delivering authentic flavor and fluffy texture without complex steps.
Mexican rice is a toasted jasmine rice dish simmered with chicken bouillon and tomato sauce, delivering authentic flavor and fluffy texture without complex steps.
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In a skillet over medium heat, add the rice and olive oil.
Toast the rice, stirring occasionally, until it turns a light golden brown.
Carefully pour in the water.
Stir in the chicken bouillon powder until dissolved.
Stir in the tomato sauce.
Bring the mixture to a simmer, then cover the skillet with a lid.
Reduce the heat to low and cook for 15-20 minutes without lifting the lid.
After 15-20 minutes, turn off the heat and let the rice sit, covered, for about 10 minutes.
Uncover, fluff the rice with a spoon, and serve.
Store cooled rice in an airtight container for up to 4 days; reheat in a skillet with a splash of water over medium heat.
Toasting in oil releases the rice's natural nutty flavor and prevents it from becoming mushy, ensuring each grain stays separate and fluffy.
Yes, long-grain white rice works well. Jasmine adds subtle aroma, but results will be nearly identical.
Cook until all liquid is absorbed and rice is tender, about 15–18 minutes on a simmer. Grains should be fluffy, not mushy or crunchy.
Yes. Store cooked rice in an airtight container for up to 4 days. Reheat gently with a splash of water in a skillet or microwave.
Sautéed onions, garlic, jalapeños, or fresh cilantro can be added to the oil before toasting rice for deeper flavor.
