Mexican Rice

What is a Mexican meal without rice? I can’t think of many good substitutes. My recipe was given to me by Cindi Fonseca. She was a guest speaker when I was teaching. This was the recipe she made as an afternoon snack for her boys. How nutritious is that? So much better than what most kids eat. I love that she builds the flavor in her recipe by browning and adding a few fresh vegetables. It is quick and easy and you will love it as a side. Enjoy!


Mexican Rice

Inspired by Cindi Fonseca
Course Side Dish
Cuisine Mexican
Keyword onion, rice
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • skillet


  • 1 cup long grain rice
  • 2 teaspoons vegetable oil
  • 2 teaspoons Knorr Tomato Bouillon
  • 2 cups water
  • 1/2 teaspoon cumin
  • 1 clove garlic minced
  • 1 ring bell pepper
  • 1 wedge onion
  • salt and pepper to taste


  • Heat oil in skillet. Add rice and brown stirring frequently. Meanwhile, add tomato bouillion to water.
  • When rice is brown, add tomato water mixture. Add remaining ingredients and turn rice to a simmer. Cook until rice has absorbed water and is done.


Recipe can be easily increased by keeping the ratio of rice to water 1 to 2.  (For 2 cups rice, add 4 cups of water or stock)  Adjust rest of ingredients accordingly.  Other vegetables can be added such as whole kernel corn, english peas or diced tomatoes.