This recipe makes nice fluffy rice every time with great taste. It was given to me by my grandmother!

Recipe Summary

prep:
5 mins
cook:
25 mins
additional:
5 mins
total:
35 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a saucepan over medium heat. Fry rice in hot oil until golden brown, 2 to 3 minutes. Stream water into the saucepan while stirring the rice; season with tomato powder, onion powder, and garlic powder and stir.

    Advertisement
  • Bring the mixture to a boil and cook at a boil for 2 minutes. Reduce heat to low, place a cover on the saucepan, and cook until the moisture is mostly absorbed by the rice, about 15 minutes. Remove saucepan from heat and let sit covered to let last moisture be absorbed into rice, about 5 minutes more.

Nutrition Facts

240 calories; protein 3.8g; carbohydrates 39.7g; fat 7.1g; sodium 10.7mg. Full Nutrition
Advertisement

Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/29/2015
This was the first time I cooked for 40+ people so I used this recipe and changed the serving size. I made enough rice for 50 and I must say they all loved it, especially my friend whose mom makes authentic mexican rice said it was delicious. I'm definitely making this for every taco or enchilada night! The only addition I added was chopped white onions to it. Read More
(17)

Most helpful critical review

Rating: 3 stars
12/30/2018
I found this recipe to be very bland. I needed to add salt and more tomato seasoning. I think cooked onions would benefit this recipe as well. Read More
99 Ratings
  • 5 star values: 83
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/29/2015
This was the first time I cooked for 40+ people so I used this recipe and changed the serving size. I made enough rice for 50 and I must say they all loved it, especially my friend whose mom makes authentic mexican rice said it was delicious. I'm definitely making this for every taco or enchilada night! The only addition I added was chopped white onions to it. Read More
(17)
Rating: 5 stars
02/27/2015
This is very good! I used olive oil to fry the rice for health reasons. No other changes made and we really liked this rice recipe. It is not like any other I have had so don't try to compare it with the recipes that are spicy. There are no peppers or cumin just a mild but flavorful rice. Read More
(9)
Rating: 4 stars
11/19/2015
Made exactly as specified & it was almost exactly what I was looking for. This was extremely easy to put together. Next time however I will add sauteed onions & fresh garlic instead of the powders. I'm trying to find a replicated recipe of my favorite Mexican restaurants rice but having a difficult time. This is so close. Will make again and continue to tweak it. Read More
(7)
Advertisement
Rating: 5 stars
07/09/2015
Made this recipe and it came out very nicely. Since I didn't have the tomato bouillon garlic powder and onion powder I substituted with salt tomato paste and adobo. I kept tasting with a teaspoon to see if the seasoning was fairing well. Came out Good. Best thing about this recipe is that it gave you the CORRECT instructions on timing the absorption rate. Most times you either under cook or over cook the rice this one was perfect. Best tip I can give with rice is use a clear top pan. Lets you see what's going on inside. Read More
(4)
Rating: 5 stars
02/24/2015
We really like rice done with the tomato-flavored bouillon powder. (You will find it next to the chicken bouillon at the market) I can't speak to the ratio of water to rice as I used my rice cooker. Frying the rice in a bit of oil in the rice cooker and then adding the water to the correct line and the tomato bouillon. Very nice rice. Read More
(4)
Rating: 4 stars
04/07/2016
I made this as a side. Rice was well done surprised since I can't cook rice at all. Read More
(3)
Advertisement
Rating: 5 stars
12/28/2017
This is exactly the recipe I've been looking for! Tastes like the rice served in my favorite Mexican restaurant. Nothing fancy, just simple & good! And so easy! For those who are wondering, the tomato-chicken bouillon is called Caldo de Tomate by Knorr. It's by the regular bouillon in my store. Read More
(3)
Rating: 5 stars
03/11/2018
one of my Mexican friends taught me how to make rice & it was just like this recipe. I pull it up every time I make it just to make sure I get the measurements right. One thing my friend suggested, and I usually do, is use chicken stock instead of water in this recipe. Takes it from an 8 to a 10. Read More
(3)
Rating: 4 stars
07/16/2016
i liked this recipie the only different thing i did was use jasmine rice because its easier to work with and doesnt come out sticky and i put butter before the water and let it cook for a while. and i also added fresh garlic and onion instead of powdered! CAME OUT SO GOOD! Read More
(2)
Rating: 3 stars
12/30/2018
I found this recipe to be very bland. I needed to add salt and more tomato seasoning. I think cooked onions would benefit this recipe as well. Read More
Advertisement