Home-Style Mexican Rice
"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."
photo by Chef shapeweaver
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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)
directions
- 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.
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Reviews
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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. -
how lovely is this recipe
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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. -
I liked this, but had a few problems. I used twice as much of each spice but still thought it was a little bland and needed more flavor, However, I didn't have any dried onions on hand and used onion powder, so that may make a difference next time. I also used chicken broth instead of water and bouillon; this too might have created less flavor than the recipe as written. My rice never soaked up all the liquid, but was a good texture at the end of the recommended cooking time. Next time I will follow the recipe as written and see if I get more flavorful results. I specifically picked this recipe because it was just flavored rice - no chunky tomatoes or any other veggies (very picky husband with texture issues), and will use it again until I get it right for my family's taste buds. Thanks so much for posting!
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Tweaks
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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.
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I liked this, but had a few problems. I used twice as much of each spice but still thought it was a little bland and needed more flavor, However, I didn't have any dried onions on hand and used onion powder, so that may make a difference next time. I also used chicken broth instead of water and bouillon; this too might have created less flavor than the recipe as written. My rice never soaked up all the liquid, but was a good texture at the end of the recommended cooking time. Next time I will follow the recipe as written and see if I get more flavorful results. I specifically picked this recipe because it was just flavored rice - no chunky tomatoes or any other veggies (very picky husband with texture issues), and will use it again until I get it right for my family's taste buds. Thanks so much for posting!
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This was great! We substituted the dried onion with a small whole onion and skipped the paprika and used 1/4 teaspoon of cayenne pepper. It was HOT and delicious!
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used chicken broth instead of the granules and skipped the cayenne because of kids. Otherwise a wonderful dish i served it with oven fried taco chicken.TY
RECIPE SUBMITTED BY
Ginny Sue
United States
“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter.
I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week
Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner.
During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly.
I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture.
DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
