• Mexican rice

    1 vote
    Mexican rice
    Prep: 5 min Cook: 25 min Servings: 4
    by Candice Goodyear
    49 recipes
    Found this recipe on 'Cooking Classy' I tweaked it a tiny bit and it is amazingly close to the rice I love at mexican restaurants. I was actually amazed.


    • 1 tbsp olive oil
    • 1 cup rice (I use parboiled)
    • 2 cups water
    • 2 tsp caldo de tomato (I used knorr brand)
    • 1/2 tsp onion powder
    • 1/2 tsp garlic powder
    • 1/4 tsp black or white pepper (I've used both)
    • 1/4 chili powder
    • 1 tbsp diced jalopeno (I used the ones from a jar)
    • 1/2 of small onion


    1. In a mixing bowl mix warm water, caldo de tomato, chili powder, onion powder, garlic powder and pepper. Set aside.
    2. In a medium non stick skillet add olive oil heat on medium high heat
    3. Add rice and onion cook until onion is translucent and rice is slightly golden and puffy about 3 to 5 minutes.
    4. Add water mixture, cover and reduce heat.
    5. Cook for 20-25 minutes until water is absorbed.
    6. Remove from heat and let stand for 5 minutes.
    7. Fluff with a fork and serve.

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