Authentic Mexican Rice

Serving 4 people

45 min


  • black pepper 1/4 tsp freshly ground black pepper
  • chili powder 1/4 tsp chili powder
  • garlic powder 1/2 tsp garlic powder
  • onion powder 1/2 tsp onion powder
  • vegetable oil 1 Tbsp extra virgin olive oil or vegetable oil
  • water 2 cups warm water
  • white rice 1 cup uncooked long grain white rice
  • caldo de tomate 2 tsp Caldo de Tomate (I use Knorr brand)
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How to make it

  1. In a mixing bowl whisk together water, Caldo de Tomate, optional onion powder, garlic powder, black pepper and chili powder, set aside.
  2. Drizzle oil into a non-stick saucepan and heat over medium high heat.
  3. Add rice and cook several minutes, stirring constantly until rice is slightly puffed and golden.
  4. Add water mixture to rice then stir and cover pan with lid. Reduce heat to low and allow rice to simmer for 20-25 minutes until water has been absorbed (you'll notice water bubbles stop coming to the surface).
  5. Remove from heat, fluff rice with a fork, cover with lid and allow to rest 5 minutes.
  6. Serve warm.Recipe Source: Cooking Classy