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.
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In a large skillet over medium heat, add a little oil and toast the white rice, stirring frequently for a few minutes.
Add the chopped onion and chicken bouillon powder to the skillet. Continue to sauté until the onion is softened and the rice is fragrant.
Stir in the can of tomato sauce until the rice is evenly coated.
Pour in the water and stir to combine. Bring the mixture to a simmer.
Once simmering, reduce the heat to low, cover the skillet with a lid, and let it cook for 18 minutes.
After 18 minutes, remove from heat and fluff the rice with a fork.
Garnish with fresh chopped cilantro, if desired, and serve.
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.
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.
Use 1 cup chicken broth instead of 1.5 cups water plus bouillon, or substitute vegetable bouillon for a vegetarian version.
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.
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.
Double or halve all ingredients proportionally. The cooking time remains roughly the same.
