Easy Authentic Mexican Rice with Tomato recipe

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Ingredients

¼ cup canola oil
½ cup coarsely chopped sweet onion
½ cup sliced potato
1 cup uncooked white rice
1 ½ cups water
1 (6.5 ounce) can tomato sauce
2 ½ teaspoons chicken bouillon granules, or to taste

Nutrition Info

170.7 calories
carbohydrate: 23.5 g
cholesterol: 0.1 mg
fat: 7.3 g
fiber: 1 g
protein: 2.6 g
saturatedFat: 0.6 g
servingSize: -
sodium: 240.1 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

8 servings

Recipe Note

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.

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