Total Time
Prep 15 mins
Cook 30 mins

This is the only recipe I ever use for my rice, and it is very similar to the way my grandmother in law makes hers. She is Hispanic and being married into the family has been a learning experience when it comes to cooking Mexican food. This is a tweaked version of several recipes I've tried, and I feel this is the closest I will get to the texture and flavor of hers. Salt and pepper are to taste, I like a to add a little extra chicken bouillon myself. I hope you enjoy, as her rice has always been known in the family as the best!


  1. In a 4 quart sauce pan brown the rice, onion and bell pepper in butter with garlic powder.
  2. Once rice is browned, slowly add chicken broth and tomato sauce, then cumin (plus salt and pepper if adding), stirring just long enough to incorporate everything.
  3. Once it comes to a boil, cover and turn down to a low boil and let all the broth cook off.
  4. Turn off heat and allow to steam for 10-15 minutes. It's important to leave the lid on the whole time once covered until it's ready to serve, as this will make for the perfect texture.