One of the joys of eating at a Mexican restaurant is their rice. I wanted this recipe to truly be like eating out. I prefer the Mexican rice that doesn’t have mixed vegetables in it rather just onion. This recipe is flavored with onions, garlic, chicken stock, tomato sauce, kosher salt and Better than Bouillon chicken base. The final product is a extremely flavorful rice that you can’t mess up and can even make ahread of time.
The reason you can’t mess it up is because this recipe calls for Minute Rice instead of traditional rice. Minute Rice is real rice, it’s just precooked and dehydrated. The cooking time is drastically reduced because you’re essentially just rehydrating and heating up the rice. However, because we are adding so many other ingredients to the rice, it needs time to absorb the flavor, so the cooking time isn’t any less than making traditional Mexican rice. But you can be sure the rice won’t stick to the pot, won’t be dry and won’t burn. You’ll get a perfect pot of fluffy Mexican rice.
The recipe starts with cooking onions down in olive oil for ten minutes followed by minced garlic for two minutes more. Chicken stock, tomato sauce, kosher salt and Better than Bouillon chicken base are added. Once that comes to a boil and the chicken base is fully dissolved, the Minute Rice goes in. From there you just stir, turn off the heat and cover. In 20 minutes it’s ready to be stirred again. Once mixed let it sit with the lid off. At this point the tomato sauce flavor will be potent. You want that tomato flavor to settle down. Wait at least 30 minutes to serve. But it’s even better hours later or the next day.
Recipes to pair with my Easy Mexican Rice
- Birria Tacos
- Crispy Cheesy Chicken Tacos
- Cheesy Chicken Enchiladas
- Southwest Chicken Chimichangas
- Crunchwrap Supreme
Easy Mexican Rice
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 2 1/2 c chicken stock
- 1/2 c tomato sauce
- 1 tbsp Better than Bouillon chicken base heaping
- 1 tsp kosher salt
- 3 c Minute Rice
Instructions
- Preheat a pot just under medium heat then add olive oil.
- Cook diced onion for 10 minutes.
- Add minced garlic and cook 2 additional minutes.
- Add chicken stock, tomato sauce, kosher salt and Better than Bouillon chicken base. Stir and turn the heat to high.
- Once boiling and chicken base is dissolved, add the rice.
- Stir, remove from the heat and cover for 20 minutes.
- Fluff, stir well and allow to sit for 30 additional minutes with the lid off.