Simple Mexican Rice

Name: Simple Mexican Rice (One-Pan Recipe)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tbsp cooking oil; 1 cup white rice; 1/2 onion, chopped; 2 tsp chicken bouillon powder; 1 (8 oz) can tomato sauce; 1 1/2 cups water; 1 tbsp fresh cilantro, chopped (for garnish)

Simple Mexican Rice is a one-pan side dish made with white rice, tomato sauce, and chicken bouillon that cooks in about 20 minutes. It's a reliable weeknight staple that pairs perfectly with tacos and requires just a few basic ingredients.

🌍Mexican 🏷️Mexican rice 🏷️Spanish rice 🏷️Rice 🏷️Side dish Taco tuesday

🏷️

🏷️Easy recipe

-0:00

cookinginthemidwestonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

1 tbsp cooking oil
1 cup white rice
1/2 onion, chopped
2 tsp chicken bouillon powder
1 (8 oz) can tomato sauce
1 1/2 cups water
1 tbsp fresh cilantro, chopped (for garnish)optional

7 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large skillet over medium heat, add a little oil and toast the white rice, stirring frequently for a few minutes.
2
Add the chopped onion and chicken bouillon powder to the skillet. Continue to sauté until the onion is softened and the rice is fragrant.
3
Stir in the can of tomato sauce until the rice is evenly coated.
4
Pour in the water and stir to combine. Bring the mixture to a simmer.
5
Once simmering, reduce the heat to low, cover the skillet with a lid, and let it cook for 18 minutes.
6
After 18 minutes, remove from heat and fluff the rice with a fork.
7
Garnish with fresh chopped cilantro, if desired, and serve.

Was this recipe helpful?

Tips & Notes

Pro tips

Toast the uncooked rice in oil for 1-2 minutes before adding liquid to enhance flavor and prevent mushiness.
Don't stir the rice after adding liquid—let it steam undisturbed to achieve fluffy, separated grains.
Keep the lid on throughout cooking to maintain steam; peeking releases heat and extends cooking time.
For deeper color and flavor, use fire-roasted tomato sauce instead of standard tomato sauce.

Substitutions

White rice → jasmine or basmati rice (no change to cooking time)
Chicken bouillon → vegetable bouillon (vegetarian version)
Fresh cilantro → fresh parsley or green onions (for garnish)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat on the stovetop with a splash of water or microwave until warmed through.

Common Questions

Can I use brown rice instead of white rice?

Brown rice requires longer cooking time (about 45 minutes) and more water. Stick with white rice for this quick recipe, or adjust liquid and cooking time accordingly.

What can I substitute for chicken bouillon powder?

Use 1 cup chicken broth instead of 1.5 cups water plus bouillon, or substitute vegetable bouillon for a vegetarian version.

How do I know when the rice is done?

The rice is done when all liquid is absorbed and grains are tender, about 15-20 minutes after bringing to a simmer. Avoid lifting the lid during cooking.

Can I make this ahead?

Yes. Store cooled Mexican rice in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of water or in the microwave.