This easy Mexican rice is made in just one pot in 45 minutes! Full of flavor and so easy to customize. The perfect side dish for all your favorite Mexican recipes.
Prep Time: 10minutes
Cook Time: 30minutes
Total Time: 40minutes
2chicken bouillon cubes , chopped
2 1/4cupswarm water
1 ½cupslong grain white rice
1/2cuponion, finely diced
14.5ouncecan crushed tomatoes, or petite diced tomatoes
1/4teaspoonground cumin, more to taste
1teaspoonsalt, more to taste
Optional: Chopped cilantro
Place the chicken bouillon cubes in a bowl with warm water. Microwave for 1-2 minutes to allow dissolve.
Pour oil in a large skillet over medium heat. Add rice and cook for about 5-10 minutes or until lightly golden brown. Then push rice to one side of the skillet. Add diced onions and cook 2 to 3 minutes and then stir in garlic and cook an additional minute. Combine onions and rice.
Add tomatoes, including juice to rice mixture. Press down on some of the tomatoes with a fork to smash. Add in water/bouillon mixture, cumin and salt, stir and bring to a boil.
Once at a boil, turn heat to low and place lid on the pan. Simmer for 25-35 minutes, or until the rice has absorbed the liquid and the rice is cooked through.
Remove from heat and fluff with a fork. Stir in fresh cilantro if desired. Salt and pepper to taste. Enjoy with your favorite Mexican dish!
Notes:If you don't like tomatoes, try using an 8 ounce can of tomato sauce and add in an extra 3/4 cup of water. If you like more spice, add in some minced jalapenos or more ground cumin.