Prep 5 mins
Cook 25 mins
I've tried a lot of Mexican rice recipes over the years, and this is my current favorite. This can also be made into a gift mix.
- 2 1⁄2 cups water
- 2 teaspoons chicken bouillon granules
- 1 tablespoon dried onion
- 1 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon paprika
- 1 pinch cayenne pepper (to taste)
- 1 1⁄4 cups rice
- 2 tablespoons chopped fresh cilantro (optional)
- Combine water, bouillon granules, onions and all spices in a 2 quart pot.
- Bring to a boil and add rice.
- Reduce heat to low, cover and cook until rice is tender and water is absorbed, about 20-25 minutes.
- Remove from heat, stir in cilantro and serve.
This is a great, simple recipe that I've been making regularly. It's not aggressively flavorful, but I'm not looking for that in a side dish. It's very tasty, and I love that it uses only ingredients that I generally keep around the house. The only thing I've changed is that I use chicken stock in place of the water and bullion.
Simple and delicious! I loved how quick this recipe came together, I tasted the rice to see if it was done and thought it was a little bland. I went ahead and add a bit of kosher salt and the cilantro and let it sit a while. That really made all the difference. Adding the cilantro is really important. Its not the same as a tomato based Mexican rice or Spanish rice recipe, but it was the perfect compliment to our chicken tacos and pinto beans. Thanks for posting.
This side dish would complement just about any meal, whether it be everyday or company. So easy to prepare and has a subtle Mexican flavor. Because the spiciness is not too pronounced, it is sure to appeal to most everyone at the table. That's a big plus in this house. Thanks, Ginny Sue, for making us all happy.