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.

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Prep Time 1 min

Cook Time 40 mins

Total Time 41 mins

Course Side Dish

Cuisine Mexican

Servings 8

Ingredients

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

Instructions

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.

Notes

**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.**