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Easy Mexican Rice

The perfect addition to any Mexican meal at home.  Rice cooked in a skillet with spices and tomato sauce tastes just like it was made at a restaurant!  Made in under 45 minutes.
Prep Time 1 min
Cook Time 40 mins
Total Time 41 mins
Course Side Dish
Cuisine Mexican
Servings 8


  • ½ Cup Red Onion, Diced
  • 2 Cups Long Grain White Rice, Rinsed (I use Basmati Rice)
  • 2 Tablespoons Olive Oil
  • 4 Cups Water
  • 2 Teaspoons Better Than Bouillon Chicken Paste (Or 1 cube chicken bouillon)
  • 1 Cup Canned No Salt Added Tomato Sauce
  • 1 Teaspoon Salt
  • ½ Teaspoon Garlic Powder
  • 1 Teaspoon Cumin


  • Chop onion and set aside.
  • Add water to a microwave safe measuring cup then add Better Than Bouillon. Microwave for 3 minutes and leave the cup in the microwave until later.
  • Heat large skillet over medium heat and add oil.
  • Add onion and sauté for 3 minutes.
  • Add rice, stir to mix well, and cook for 10 minutes, until rice is golden brown. Stir the rice every 2 minutes or so then let it sit so it can get toasted.
  • Add the microwaved water, tomato sauce, salt, garlic powder, and cumin.
  • Stir to mix and bring to a boil.
  • Reduce heat to low, cover, and let simmer for 30 minutes.
  • Turn heat off, leave the lid on, and let sit for 5 minutes.


**Store in air tight container in the refrigerator for up to 4 days.**
**You can use 4 cups low sodium chicken broth instead of 4 cups of water & bouillon.**