Mexican Rice Recipe with Tomato Bouillon
A flavorful and easy Mexican-style rice dish made with tomato bouillon, long-grain rice, and classic spices. Perfect as a side for tacos, grilled meats, or burrito bowls.
Ingredients
- 1 ½ cups long-grain white rice
- 3 tablespoons vegetable oil
- ½ medium onion finely chopped
- 2 cloves garlic minced
- 1 ½ cups tomato sauce or puree
- 1 tablespoon tomato bouillon
- 2 ½ cups water
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon turmeric optional
- ½ cup frozen peas or corn optional
Instructions
- Instructions:
- Rinse rice under cold water until clear.
- Heat oil in a saucepan; toast rice until golden.
- Add onion and garlic; cook until fragrant.
- Stir in tomato sauce, bouillon, and spices.
- Pour in water, bring to a boil, then cover and simmer for 18–20 minutes.
- Let rest for 5 minutes, then fluff and add peas or corn if desired.
Notes
Nutrition (Estimate per serving):
- Carbohydrates: 45g
- Protein: 4g
- Fat: 10g
- Saturated Fat: 1g
- Sodium: 780mg
- Fiber: 2g
- Sugar: 3g