Mexican Rice

This ain’t your average side of rice. Golden, toasty grains soaked in seasoned tomato broth with bold Tex-Mex flavor, a little smoky heat, and a fresh cilantro finish. Whether it’s tucked next to enchiladas, spooned under grilled meats, or devoured straight from the pot—this rice delivers comfort food with a kick and flavor that don’t quit. Grab a fork, y’all—it’s rice time.

Ingredients

• 1 cup long grain white rice

• 2 tbsp neutral oil

• 4 oz (½ can) tomato sauce

• 2 cups water

• 1 tbsp chicken bouillon

• ½ tsp garlic powder

• 1 tsp ground cumin

• ½ tsp serrano or chipotle powder (optional)

• ½ medium white onion, chopped

• Chopped cilantro, to taste

Directions

1. In a skillet with a tight-fitting lid, heat oil over medium-high. Add rice and stir until golden.

2. In a bowl, stir together water, tomato sauce, bouillon, garlic powder, cumin, and optional heat. Taste and adjust.

3. Add onion to the skillet, then pour in liquid. Bring to a boil.

4. Once boiling, reduce heat to medium-high. Cover and cook 10 minutes—do not lift the lid!

5. Turn off the heat. Keep the lid on and let sit for 20 minutes.

6. Fluff with a fork and stir in cilantro. Serve warm.

   Serving Ideas:

   Perfect with enchiladas, tacos, grilled meats

   • Build your burrito bowls

   • Stuff bell peppers or wrap into baked burritos

   • Mix in black beans or corn for more texture