This Easy Mexican Rice is the perfect addition to your favorite Mexican meal!
Last week we had the BEST time on Spring break. We drove down to Southern California did a couple of days at Disneyland and then headed to San Diego. San Diego is seriously where I want to live. LOVE the weather. Love the people. It’s just awesome.
We did Sea World, San Diego Zoo Safari Park and then headed to Carlsbad to go to Legoland on Friday. We finished up our week at Magic Mountain and then made it back just in time for Easter.
Tired mommy.
I wanted to share some pics of our trip over the next few weeks. Today we’re looking at Sea World. This was our second visit to Sea World and the boys just adored how hands on everything was.
The turtle and penguin exhibits were so impressive and it was a totally chill and relaxing day. Our killer whale from Discovery Kingdom (Shouka) now lives here at Sea World so it was fun to go to the killer whale show and see who his new friends are.
We’ve been catching up on sleep all week and yesterday Chris had his monthly BBQ at work. This month’s theme – Mexican. Kind of an early Cinco de Mayo party.
He let me know Wednesday that he had signed up for rice and asked me to make this recipe. It occurred to me that I had photographed the rice months ago and hadn’t posted it yet.
Perfect timing.
A Mexican meal is not complete without this rice. No joke. This recipe has been tweaked consistently over the past several years till it’s just perfect. We make this rice at least a couple of times a month. The boys LOVE it. My husband LOVES it. And me? I’m not much of a rice person but I can eat this straight out of the pot. It’s just really that good.
It takes a couple steps more than regular rice but it’s worth the extra ten minutes. Trust me on this one.
- 1 Tbls canola oil
- 1 cup long grain white rice
- ½ cup chopped onion
- 2 cloves garlic, crushed
- 1½ cups water
- 1 chicken bouillon cube
- 1 tomato, seeded and chopped (2 Roma tomatoes)
- 1 jalapeno pepper, halved and seeded
- 1 tsp ground cumin
- salt and pepper to taste
- ½ cup chopped cilantro
- Heat oil in a medium saucepan.
- Add rice to oil and cook for 3-5 minutes or just until rice begins to color.
- Add chopped onion and continue cooking for another 1-2 minutes.
- Add garlic and cook for an additional minute.
- Dissolve bouillon cube in hot water.
- Add to saucepan and bring to a boil.
- Stir in tomato, jalapeno, cumin, salt and pepper.
- Cover with lid and reduce heat to low. Cook for 20 minutes.
- Remove from heat, fluff rice with a fork and stir in cilantro.
- Remove jalapeno and garlic.
- Serve immediately.
More Mexican favorites:
Chipotle Inspired Pico de Gallo
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Kristen says
May 18, 2015 at 7:51 AMI’m always looking for great side dish recipes – and this mexican rice recipe would be perfect for taco night!
It looks like you all had so much fun – love the family pics thrown in here 🙂
Susie says
August 4, 2014 at 5:28 PMMade this tonight with enchiladas and we loved it! Thanks for the great recipe. I look forward to making this again!!
Trish - Mom On Timeout says
August 5, 2014 at 9:32 AMThat’s so awesome Susie – thank you!
Julie says
July 8, 2014 at 6:56 AMI need a good Mexican rice dish for this week! How do your remove the garlic? It sounds very easy and delicious!! Thanks!
Kristen Duke says
May 4, 2014 at 4:45 PMWe make enchiladas pretty often so I will have to try this out next time we do! Glad you had a fun Spring Break in San Diego!
Trish - Mom On Timeout says
May 6, 2014 at 2:01 PMWe totally did Kristen 🙂 Thank you!
Deb @ Cooking on the Front Burner says
April 29, 2014 at 8:08 PMTrish, thanks for sharing this with us at Marvelous Monday… this would be perfect for Cinco de Mayo!! And maybe on my menu – pinned!
Carol P. says
April 27, 2014 at 6:31 PMI live 20 miles inland from San Diego. Glad you had a great time in San Diego. Will be trying this rice.
Trish - Mom On Timeout says
April 28, 2014 at 3:59 PMOh I am so jealous Carol! Let me know what you think of the rice – we love it!
Gretchen @ Two Healthy Kitchens says
April 27, 2014 at 8:58 AMAAAHHH!! I have been looking for a new Mexican Rice recipe! I’m tired of the stuff from a bag, and we eat Mexican a couple times a month. I don’t mind the few extra minutes – if it means I get a totally homemade, awesome tasting, fresh batch of rice out of it! This recipe looks fabulously delicious – thanks Trish! I cannot wait to make this!! I also love all the other Mexican foods you’ve paired with this – yummy!
Quick question – have you ever tried using chicken broth instead of bouillon?
Trish - Mom On Timeout says
April 29, 2014 at 10:35 AMYou will love this recipe Gretchen! It is really easy and after a few times making it it will go by super fast. Thank you!
Amy @Very Culinary says
April 27, 2014 at 7:30 AMOmg, how funny…I’m posting Spanish Rice on Tuesday. And it’s really similar to yours! A staple, for sure.
Trish - Mom On Timeout says
April 29, 2014 at 10:36 AMDefinitely a staple in Mexican-loving households like ours 🙂 Thanks Amy!
Amy @ Amy's Healthy Baking says
April 26, 2014 at 8:21 PMI’m really not much of a rice person — I’d rather have an extra tortilla (or bread, who am I kidding??) — but if you say you love it, then it might change my mind too! So happy you and your family had such a fun time in SoCal! Those pictures at Sea World are absolutely adorable; they look so happy with their hands in the water!
Trish - Mom On Timeout says
April 29, 2014 at 10:37 AMYou really should give this a try Amy. It’s hard to resist 🙂 We really had an amazing vacation and the boys just adored Sea World. Thanks Amy!
Averie @ Averie Cooks says
April 26, 2014 at 11:53 AMI live in San Diego! Had no idea you guys were here! Looks like you had a blast!! 🙂 Rice – pinned!
Trish - Mom On Timeout says
April 29, 2014 at 10:38 AMSooo jealous! We had the BEST time. Thanks for the pin girl!