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  • Writer's pictureCheyenne

Mexican Rice


1 ½ tbsp oil

1 ½ cup white rice*

8 oz. tomato sauce

1 tsp onion powder

1 tsp garlic powder

½ tsp cumin powder

1 tbsp knorr tomato bouillon

2 cups chicken broth

¾ cup water


  1. Pour oil into a pan. Make sure it’s a pan that has a lid. Add in the rice. I usually use basmati rice because it’s what we keep on hand. Roast for about 3 minutes, or until some of the rice begins to brown

  2. Once your rice has browned, pour in the tomato sauce and add all your seasoning; onion, garlic, and cumin powder, as well as your tomato bouillon. Give it all a good mix and just let it cook for about a minute

  3. Now pour in your chicken broth and water. Allow everything to come to a boil, then cover and reduce the heat. Leave it alone for 20 minutes. Do not lift the lid and stir in between. Leave. It. Alone!

  4. After 20 minutes use a fork to fluff your rice, and garlic with cilantro if you like

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