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Recipe for Quick Mexican Rice

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This isn’t really a traditional recipe for my family. Although, when I was a child, my mom got this recipe for quick Mexican rice when we were living in Arizona from one of her friends. She’s made it ever since. And so I started making it for my family as well. It’s easy to make, delicious, and can be served with your favorite Mexican or Tex-Mex food.

Ingredients for quick Mexican rice:

  • 1 1/2 Cups Parboiled Rice (like Uncle Ben’s converted)
  • 3 Cups of Water
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Roma Tomato, seeded and diced
  • 1 Tbsp Minced Garlic
  • 1 Tbsp Tomato Bouillon
  • 1 Tbsp Cumin
  • 1 Tsp Dried Oregano
  • 1 Tsp Dried Cilantro
  • 1/4 Tsp Crushed Red Pepper Flakes
  • 1/8 Tsp Ground Pepper

Instructions for quick Mexican rice:

  • Put olive oil in saucepan and heat to medium-medium high. Add garlic and diced tomato until softened.
  • Next, add rice, stirring until it starts to brown.
  • Then add water and spices, and lower temperature to low.
  • Finally, cook for 20-25 minutes or until water is absorbed.

I typically make this side dish with chicken tacos or burritos.

By KS

I breed pure Black Ameraucana chickens and Easter Eggers that are Black Ameraucana mixed with either Cuckoo Maran or Barred Rock. And I donate eggs to people or organizations in need.

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