How to Make Mexican Rice

by Reyna Perez


  • 2 C rice
  • 4 C. Water
  • Onion
  • Bouillon (Consome)
  • Cilantro
  • 1-- 8oz can of Tomato sauce
  • Olive oil
  • Pot w/lid
  • Measuring Spoons 1 Tb & 1tsp
  • Instructions

    Step 1

    I use these brands but you can use what's local in your area.

    Step 2

    Get large pot. Put on stove. Add 2 tbs oil. Olive or vegetable or canola. Medium to high heat.

    Step 3

    AFTER the oil heats up. Add 2 cups rice to oil

    Step 4

    Stir the rice frequently but don't over do it. You need to give the rice a chance to get brown.

    Step 5

    Chop up about 1/4 C onion while the rice is browning.

    Step 6

    Chop up cilantro. To taste. I use about 10 "strings" of it.

    Step 7

    When most of the rice is brown make a little "hole" in the middle and drop the onion in there. Let it sauté a little bit.

    Step 8

    Then mix the rice & onion together til the rice becomes a little more golden.

    Step 9

    Open the can of tomato sauce and pour it in and stir it up.

    Step 10

    The can is equal to 1 cup. So you can use it to add the water. For every 1 C rice you double the water. For this recipe add 4 C water.

    Step 11

    Pour it in! Stir it up!

    Step 12

    This is how it will look after all the water is in there.

    Step 13

    Add 2 Tbs Consome (Bullion). Stir it up.

    Step 14

    Add the cilantro. Stir it up.

    Step 15

    Let it come to a FULL boil.

    Step 16

    Reduce the heat to low and put a lid. On my stove the knob that controls the flame is 0-12. 12 being highest. By "low". I put mine on 4.

    Step 17

    Set a timer for 15:00. Do NOT remove the lid. At all. Not once. For the entire 15:00 minutes.

    Step 18

    When it beeps. Turn off the stove. Do not remove the pot. Set the timer for an additional 5:00. THEN it's ready!! Yay!!