Tuesday, January 25

Maria Rivera’s Mexican Rice Recipe

This rice is so easy and so much healthier than those boxed Spanish/Mecian rice cartons. It's slowly becoming a staple in our household. Thanks for the recipe, Sean!

Recipe for 2-4 people.  For more just double, triple or quadruple the recipe.

1 Cup Rice (Long Grain normal white rice)
2 Cups water (or two cups chicken stock and take out the chicken bouillion)
1 TBSP Chicken Bouillon
1 TSP Cumin (powder)
½ TSP Garlic Powder - you can use 3-4 cloves of garlic instead
Pepper to Taste
½ can of the small can of Tomato Sauce.  The little cans are like 1/3 the size of a normal size can and the supermarket should have tons 
1 Slice of onion
Cilantro 1 small bunch
Jalapeno – Cut in half
Olive oil to brown the rice

1.    Brown the rice in olive oil over medium high heat until golden brown and some of the rice is starting to get darker brown.
2.    Pour in Water/chicken stock
3.    Add Cumin, Garlic powder (Or Garlic Cloves), half can of tomato sauce (dump in until the water is fairly red, but this depends on personal preference.), pepper. Stir to mix.
4.    Bring to boil stirring occasionally.
5.    Lower heat to between medium low and low.  Stir a couple of times and let settle for a sec before dropping in the veggies
6.    Drop in Onion slice, cilantro and jalapeno
7.    Cover and Simmer/boil for 20 minutes on medium low/low heat.  You may need to adjust the temp down or up a little depending on your stove. 
8.    During this period check on it occasionally.  You don’t want to stir, but you may want to occasionally move the rice around and let the water on top seep down in to the rice.


  1. i am soooo glad you put this recipe on here

  2. I have made this several times, also pureeing fresh tomatoes, and it turns out perfect each time. It is very authentic tasting "DELICIOUS".