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Favorite Recipes: REAL Mexican Rice (Ingredients in parentheses en Espanol)

Recipe Author

Name: Sarah M. (mrsmccormick) - ,
Total Recipes: 1



REAL Mexican Rice (Ingredients in parentheses en Espanol)

Dish: Side-dishes
Dish Type: Rice & Grains
Cooking Method: Stove Top
Difficulty: 5 / 10
Prep Time:
Cook Time: 30 minutes total

  • 2 Cups - White Long Grain Rice (Arroz)
  • 1 Whole - Onion (I prefer Sweet), chopped/diced into pieces (Cebolla)
  • 2 Tbsp - Chicken Boullion Granules (Caldo de Pollo)
  • 1 Tbsp - Garlic Powder (Ajo en Polvo)
  • 1/4 Cup - Canola oil for frying rice (Acete)
  • 1 Can - Any style Mexican tomato sauce (brands like Goya, etc) (Salsa)

Heat two pans on the stove: One frying pan with oil, and the other a pot with lid and about 2 cups of water. Do not add salt to water!

Rinse rice in mesh colander until water runs clear, stirring around with your hands to ensure even washing

Meanwhile, heat oil in frying pan. After rice is rinsed thoroughly, add to frying pan and fry the rice for about 3 minutes on medium heat. Ensure to keep stirring the rice so no sticking or burning occurs. 

Add chopped onion, stir well. Add in garlic powder (all) and chicken broth granules (all). Stir well, fry another 2 minutes. Finally, add the sauce and stir well into the rice. Cook for another minute.

Remove the lid from the pot of boiling water and add the rice mixture to the pot. Put the lid on, and then turn down to 2 or low/simmer.  Cook for 25 minutes undisturbed. 

Remove lid and fluff with a fork. Serve and enjoy!


Once you become accustomed to cooking rice this way, you will never want to cook it any other way! It's delicious and amazing! I hope you love it! 

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