Simple Mexican Rice

READY IN: 35mins
Recipe by PanNan

My sister-in-law who was born and raised in Mexico City taught me how to make this simple side dish. I also use a mound of this rice in a bowl of Mexican beef stew (carne guisada #80408) - so yummy.

Top Review by dale!

Great flavour and very simple to make. This is something that once you get to the lid on and simmer stage you can set the timer and walk away. Love that! I reduced the oil to about 2 teaspoons and it worked no problems! I used regular long grain rice and chopped fresh vegetables (as I hardly ever have any frozen). I used carrot, beans , mushroom and corn. Served with grilled chicken and salsa for a tasty and healthy meal.

Ingredients Nutrition

  • 59.14 ml vegetable oil
  • 118.29 ml chopped onion
  • 118.29 ml chopped pepper (your preference, sweet or hot)
  • 354.88 ml raw converted rice
  • 236.59 ml frozen vegetables (such as peas, corn, chopped carrots, or a combination)
  • 9.85 ml chicken bouillon powder
  • 14.79 ml minced garlic
  • 532.32 ml water
  • chopped cilantro (amount to your taste, either as a garnish only, or a few tbsp chopped, mixed in)
  • salsa, on the side

Directions

  1. Heat oil in a non-stick sauce pan that has a tight fitting lid.
  2. Add onion and pepper.
  3. Saute until tender.
  4. Add rice.
  5. Saute rice until opaque.
  6. Add vegetables, bouillon, garlic and water.
  7. Bring to a boil.
  8. Keep tightly covered and simmer 15- 20 minutes- do not peek.
  9. Serve with chopped cilantro on top or mixed in dish.
  10. Pass the salsa.
  11. Note, I have used chopped fresh or frozen spinach instead of the frozen vegetables and it was very good.

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