Mexican Rice

Mexican Rice

Great alone, or turn it into dirty rice by frying with onion, meat, cheese, or anything else you have on hand.


  • Oil

  • Rice

  • Tomato paste

  • Chicken bouillon

  • Paprika

  • Granulated garlic

  • Cumin


  • Heat oil in a pan over medium high heat. Add the rice and toast for a few minutes, stirring frequently.
  • Stir in tomato paste, continue to toast/carmelize for a couple minutes. Deglaze with water (about 1.75:1 ratio to the rice, by volume). Alternatively, use a stock, wine, vermouth, or other deglazing liquid of choice.
  • Add chicken bouillon, paprika, granulated garlic, and cumin. Bring to a simmer, reduce heat to low and cover.
  • Cook about 15 minutes. Remove from heat. If too much liquid remains, uncover to allow it to steam off. Otherwise, keep covered while it cools.
Published on by

Leave a Reply