Simple Mexican Rice

"This rice is as easy as one of those pouches, but better for your tastebuds and heart. Since Mexican is on the menu weekly at my house, I make up several batches worth of cumin/cilantro/bouillon and then just use 1 1/2 tablespoons of the mix. Modified from TOH."
 
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Ready In:
15mins
Ingredients:
11
Yields:
3 cups
Serves:
4
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ingredients

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directions

  • In a large skillet, saute the rice, onion and green pepper in the butter until the rice is lightly browned and veggies are tender-crisp.
  • Add the garlic and cook 1 minute.
  • Stir in the water, cilantro, cumin, boullion and bring to a boil.
  • Cover, reduce heat and simmer for 5 minutes.
  • Remove from heat and allow to stand 5 minutes.
  • Stir in salsa and lime juice.

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Reviews

  1. This is wonderful rice. I used chicken broth instead of water and chicken broth powder. Did not have enough cumin, so I used 1 tsp cumin and 1 tsp taco seasoning. Will for sure make this again. It was served with oven baked tacos.
     
  2. This was such a pleasant surprise! I've been on the lookout FOREVER for a good Mexican rice recipe, and this was fantastic! I followed this exactly, except when it came time to add the spices I found I was out of chicken bouillon, so I used beef. I realize it's a whole different flavor but it's all I had, and it was still great! Can't wait to try this again with the right ingredient. I'll be putting this one in my permanent file. :) Made for PAC Spring '11.
     
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Tweaks

  1. This is wonderful rice. I used chicken broth instead of water and chicken broth powder. Did not have enough cumin, so I used 1 tsp cumin and 1 tsp taco seasoning. Will for sure make this again. It was served with oven baked tacos.
     

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