Mexican Rice Recipe

This easy Mexican rice recipe yields tomato-infused rice, enhanced with spices and serrano peppers. Enjoy this restaurant-style side dish with tacos, burritos, and more.

📝 Ingredients

• 2 1/2 tablespoons avocado oil
• 1/2 medium yellow onion, (finely diced)
• 3 large garlic, (smashed)
• 1 1/4 teaspoons ground cumin
• 3/4 cube chicken bouillon
• 1/4 teaspoon kosher salt, (Diamond Crystal)
• 1 cup jasmine rice
• 1/4 cup tomato sauce
• 1 1/4 cups water
• 1-2 large serrano pepper

👨‍🍳 Instructions

1. 1Heat dutch oven over medium heat. Once hot, add avocado oil and onion. Cook until onion is translucent but do not brown, about 4-5 minutes. Add garlic and cook for 1 minute. Add the rice, then toast until rice is lightly golden, stirring consistently.
2. 2Add cumin, cook for one minute then add chicken bouillon (break into small pieces), salt, tomato sauce, and water. Bring the mixture to a boil then carefully place the serrano pepper on top. Reduce heat to low. Cover with a lid and simmer for 15-20 minutes (checking at the 15-minute mark), until rice is cooked through.
3. 3Once the rice is cooked, turn off the heat and uncover. Leave for 5 minutes before fluffing with a fork. Serve with desired protein and if you like it spicy, enjoy the serrano pepper between bites of rice. Enjoy!