Add lime juice to taste. Lime is optional but it adds a wonderful fresh, bright pop.

When you remove the lid after 10 minutes, you can let the rice sit an additional 5-10 minutes to dry out. If rice is still wet, don’t worry, it will continue to absorb the 10 minutes while it is steaming.

If liquid evaporates before rice is done, then add just a little liquid, keeping in mind that the rice will continue to steam for 10 minutes once it’s removed from heat, so it doesn’t need to be 100% cooked once liquid is gone.

Once the water is evaporated, the rice still might seem “wet” but this will take care of itself when we replace the lid and let it sit for 10 minutes. Simmer 12-15 minutes, or until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid. Next, bring the contents to a boil, cover, and reduce heat to LOW. They are located either next to the chicken bouillon (where I found mine) or in the Mexican food aisle. Tomato bouillon cubes or powder can be found in almost every grocery store for about $2.

Tomato bullion cubes! Tomato bouillon are the secret ingredient to this Restaurant-Style Mexican Rice and are what turns the rice into that characteristic orange color.

You may, however, substitute the jalapeños with some cayenne pepper or chipotle chile powder to taste. Just one jalapeno will add flavor but will not make your Mexican Rice spicy so I don’t suggest omitting. You may substitute the fresh onion with 1 teaspoon onion powder. You may substitute the fresh garlic with 1 teaspoon garlic powder. The individual grains remain distinct when cooked instead of sticking together which means no more clumpy or mushy rice! Basmati Rice also reheats beautiful because of the distinctive grains so the rice remains just as fluffy on day 2! Mexican Rice Seasoning FAQs Can I use garlic powder? Not only does basmati boasts a light nutty flavor but basmati grains are long and slender like other white rices but they cook up lighter and fluffier. I highly recommend basmati rice for this easy Mexican Rice recipe for the same reasons I raved about it in my Greek Lemon Rice.

seasonings: ground cumin, chili powder, dried oregano, ground coriander, smoked paprika, and salt round out the flavor profile.

Tomato bouillon is also delicious added to pastas so I promise it won’t go to waste! They are located either next to the chicken bouillon (where I found mine) or in the Mexican food aisle.

tomato bouillon: come in cubes or a powder can be found in almost every grocery store for about $2.

canned mild diced green chilies: make sure you purchase mild green chiles – I have accidentally used the hot chilies before and they are HOT! Mild green chiles, however are more tangy than hot so you don’t have to worry about them making your soup spicy.

Most grocery stores carry them but if you can’t find them, then substitute regular diced tomatoes.

fire roasted tomatoes: boast a wonderful smoky flavor and are sweeter with less acidity than regular diced tomatoes.

tomato sauce: one cup is used instead of broth for the signature tomato flavor.

chicken broth: please use low sodium broth so we can control the salt.

If you want it even spicier, reserve some of the jalapeno seeds and add them in after you taste the finished Mexican Rice.

jalapenos: use 1-3 minced jalapenos depending on how spicy you want it.

Use more or less depending on your garlic love.

onion : ½ medium yellow onion will do the trick.

olive oil: use quality olive oil for the best flavor.

Basmati rice is located with all the other rice varieties at your grocery store. Other types of rice will likely stick together and can easily get mushy (see above section).

basmati rice: please use basmati rice for the best results.

Pressed garlic chopper