Flavorful Mexican Rice with Tomato Bouillon

Mexican rice has been a constant in my kitchen for years. There’s something so comforting about a pot of warm, perfectly cooked rice with just the right amount of tomato flavor. While I used to struggle getting it right, I discovered that tomato bouillon is the secret ingredient that makes all the difference.

I’ve tried countless ways to make Mexican rice, but this version has become my go-to recipe. It’s simple enough for busy weeknights but good enough to serve when friends come over for dinner. The best part? You probably have most of the ingredients in your pantry already.

Whether you’re serving it alongside tacos, using it to fill burritos, or just want a tasty side dish, this rice never disappoints. My family asks for it at least once a week, and I’m always happy to make it because it’s so straightforward and reliable.

What Kind of Rice Should I Use?

Long-grain white rice is your best bet for making authentic Mexican rice, with varieties like Jasmine or Basmati being good options that are easily found in most grocery stores. These types of rice contain more starch and stay fluffy and separate after cooking, unlike medium or short-grain rice which can become sticky. Regular long-grain white rice is actually the most traditional choice for this dish, and it’s usually the most affordable too. Just make sure to rinse your rice in cold water before cooking to remove excess starch – this helps prevent clumping and gives you that perfect, fluffy texture where each grain stays separate.

Options for Substitutions

This Mexican rice recipe is pretty adaptable – here’s what you can swap if needed:

• Long-grain white rice: This is really the foundation of the dish, but if needed, you can use medium-grain white rice. I wouldn’t recommend brown rice as it needs different cooking times and liquid ratios. Jasmine rice works too, but might give a slightly different flavor.
• Tomato sauce: No tomato sauce? Blend a fresh tomato or use 2-3 tablespoons of tomato paste mixed with a bit of water. You’ll get the same red color and tomato flavor.
• Tomato bouillon powder: If you can’t find tomato bouillon, use regular chicken bouillon plus an extra tablespoon of tomato paste. In a pinch, you could also use 2 teaspoons of chicken base or vegetable base.
• Fresh garlic: Out of fresh garlic? Use ¼ teaspoon of garlic powder instead. It works just as well in this recipe.
• Chili powder: You can swap this with paprika plus a tiny pinch of cayenne, or use ground cumin if you want a different but still Mexican-inspired flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Mexican rice is skipping the crucial step of toasting the rice in oil until it turns slightly golden – this process takes about 5-7 minutes and adds a nutty flavor while preventing the rice from becoming mushy. Another common error is lifting the lid while the rice is cooking, which releases the steam and can result in unevenly cooked grains – resist the urge to peek and let it cook undisturbed for the full 20 minutes. The right liquid-to-rice ratio is essential for perfect texture, so if you’re adjusting the recipe size, maintain the 2:1 ratio of liquid to rice, and remember to bring the mixture to a boil before reducing to a simmer. For the best results, let the rice rest for 5-10 minutes after cooking, then fluff with a fork rather than stirring, which can break the grains and create a sticky mess.

What to Serve With Mexican Rice?

This flavorful Mexican rice makes an excellent side dish for all your favorite Mexican meals! It pairs perfectly with classic dishes like enchiladas, tacos, or fajitas, where the rice can soak up all those tasty sauces. For a simple weeknight dinner, serve it alongside grilled chicken or fish with a squeeze of lime and some fresh cilantro on top. You can also turn it into a complete meal by adding some black or pinto beans, corn, and diced bell peppers – just don’t forget the fresh avocado on the side!

Storage Instructions

Keep Fresh: Once your Mexican rice has cooled down, place it in an airtight container and pop it in the fridge. It’ll stay good for up to 5 days, making it perfect for meal prep or leftovers. The flavors actually get even better after a day or two!

Freeze: This rice freezes really well! Let it cool completely, then portion it into freezer bags or containers. It’ll keep nicely in the freezer for up to 3 months. I like to freeze it in individual portions for easy lunch prep.

Warm Up: To bring your rice back to life, sprinkle a few drops of water over it and microwave in 30-second intervals, stirring in between. You can also warm it up in a pan on the stove – just add a splash of water and stir occasionally until it’s heated through. The rice should fluff right back up!

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 450-500
• Protein: 8-10 g
• Fat: 14-16 g
• Carbohydrates: 80-85 g

Ingredients

• 2 tablespoons olive oil or any vegetable oil
• 1 cup white rice, long-grain
• 4 to 8 ounces tomato sauce from a can
• 2 cups of water
• 1 teaspoon garlic, minced (approximately 2 cloves)
• 2 teaspoons tomato bouillon powder
• 1 teaspoon chili powder

Step 1: Toast the Rice

Begin by heating oil in a 3-quart sauté pan over medium heat.

Once the oil is hot, add the rice to the pan and stir to combine.

Cook the rice, stirring frequently, for 3-5 minutes until the rice starts to turn a golden color.

This step enhances the flavor and texture of the rice.

Step 2: Add Seasonings

Add chili powder, Caldo de Tomate (tomato bouillon), and minced garlic to the pan.

Stir the ingredients well to ensure the rice is evenly coated with the seasonings, allowing the flavors to begin to blend together.

Step 3: Simmer the Rice

Pour in the water and tomato sauce, stirring again to fully incorporate all the ingredients.

Bring the mixture to a boil, then reduce to low heat and cover the pan.

Allow the rice to simmer for 20 minutes, or until all the water has been absorbed into the rice.

Step 4: Rest and Fluff

Once the rice is cooked, turn off the heat and let the rice rest, keeping the pan covered for an additional 5-10 minutes.

This resting period helps the rice to fully absorb the flavors and finish the cooking process.

Fluff the rice with a fork before serving, ensuring that it separates nicely and is light and fluffy.

Step 5: Serve

Your flavorful rice is now ready to be served.

Enjoy it as a tasty side dish or as a base for various entrees.

The aromatic spices and rich tomato flavor make it a delightful addition to any meal!