“This is the tastiest Mexican rice. My grandmother taught me how to make this very simple dish and it goes well with almost anything. Add green bell pepper, red bell pepper, or fresh tomato into the rice before simmering for extra flavor and color.” - by aprilr
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Heat canola oil in a skillet over medium-high heat. Cook and stir onion and potato in hot oil until lightly cooked, about 2 minutes. Stir rice into onion and potato until rice is golden, 2 to 4 minutes.
- Pour water, tomato sauce, and chicken bouillon into vegetable and rice mixture; stir and bring to a rolling boil. Cover, reduce heat to medium-low, and cook at a simmer until rice is tender, about 15 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 171 cal
- 9%
- Fat
- 7.3 g
- 11%
- Carbs
- 23.5 g
- 8%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"I made this for Cinco De Mayo. I was a little uncertain with the potato in it but it came out well. I made this in my new rice cooker...so easy! I would suggest adding some spice to it as it was a lit..." See moretle bland. With some doctoring this could be my new Mexican Rice recipe. I am going to try substituting salsa for the tomato sauce next time and see if that helps."
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