Mexican Rice


(1 vote) 5 1

This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.

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  • 1 C. long grain white rice
  • 1 Tbs. vegetable oil
  • 1 1/2 C. chicken broth
  • 1/2 onion, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 fresh jalapeno pepper, chopped
  • 1 tomato, seeded and chopped
  • 1 cube chicken bouillon
  • Salt and pepper to taste
  • 1/2 tsp. ground cumin
  • 1/2 C. chopped fresh cilantro
  • 1 clove garlic, halved

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In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Yield: 6 servings

Reviews (2)

  • I love this recipe and use it quite often but my mom always taught me to grate an onion and add 3 T of the grated onion with juice.

    Flag as inappropriate [email protected]  |  February 25, 2008

  • After cutting the cilantro to 2 Tbs. (cuz my husband hates it!) and mincing the garlic and adding it with the onion, etc., I served this to my family. Even my husband, who is no fan of rice, really enjoyed it.

    Flag as inappropriate viajadora  |  July 2, 2007

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