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5 from 20 votes

Authentic Mexican Rice

Prep Time5 mins
Cook Time22 mins
Total Time27 mins
Course: Side Dish
Cuisine: Mexican
Servings: 5 people
Calories: 200kcal
Author: Kristin

Ingredients

  • 2 tablespoons Vegetable or Canola Oil
  • 1 cup dry long-grain white rice
  • 8 ounce can tomato sauce
  • 16 ounces warm water
  • 1 teaspoon chili powder
  • 2 teaspoons Calde de Tomate tomato bouillon
  • 2 teaspoons minced garlic about 2 cloves

Instructions

  • Heat oil in a 5 quart saute pan over medium-high heat. Add rice. Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden color.
  • Reduce heat to low to avoid spattering. Gently pour in warm water, then tomato sauce and stir. Stir in chili powder, Calde de Tomate and minced garlic. Turn heat back up to medium-high, bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
  • Turn off heat, fluff rice then let sit, covered, for 5-10 minutes before serving.

Video

Notes

If you want this recipe to less saucy, use just 1/2 of the can of tomato sauce. Freeze the remainder and use it the next time you make Mexican rice.

Nutrition

Calories: 200kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 489mg | Potassium: 219mg | Fiber: 1g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg