Simple Mexican Rice

Total Time
15 mins
20 mins

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.

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  • 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


  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.