Mexican Rice
This easy homemade Mexican rice is a Tex-Mex staple side dish! Long-grain rice, vegetables, tomato sauce, bouillon, and spices simmer on the stovetop until tender and fluffy.
Servings: 8
Ingredients
- 3 tablespoons neutral-flavored oil
- 1 ½ cups long-grain white rice
- ½ cup white onion, diced
- ¼ cup green bell pepper, diced
- ¼ cup celery, chopped
- 1 ½ teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups water
- 1 (8-ounce) can tomato sauce
- 1 cube Knorr Tomato Bouillion with Chicken (caldo de tomate)
Instructions
- Heat oil in a large, wide skillet over medium-high heat until the oil is shimmering. Pour in the rice, stir, and let the rice toast for a few minutes until it turns a light golden brown color.
- Add onion, bell pepper, and celery to rice. Sauté for 2 minutes. Stir in spices and let toast for about 30 seconds.
- Add water, tomato sauce, and bouillon cube. Stir until the bouillon cube dissolves, then bring to a simmer. You can also dissolve the cube in the water beforehand.
- Reduce heat to low, cover, and cook for 18-20 minutes. Turn off the heat and let the rice sit, covered, for 5 minutes before fluffing.
