Ginger And Oregano

Kitchen Adventures in the Land of Cheese

Mexican Rice



We love Mexican food in our house. Of course, ours is usually a bastardized American version of Mexican food, but we love it all the same. This Mexican rice is no different. Is it the most authentic of Mexican rice? Of course not. Most authentic Mexican rices have corn or peas or carrots mixed in. And I’m sure they’re made by someone who doesn’t have red hair and freckles. But nonetheless, we LOVE this recipe, and I make it every single time I make my chicken enchiladas.

There are a few keys to making this rice that make it taste so good. First, you must sauté the rice in oil (I use canola since it’s always seemed more Mexican-food friendly to me) before you add the water. Sautéing the rice in oil first allows the rice to absorb the liquid more slowly without becoming soggy. And there’s nothing worse than soggy rice.

Second, is flavoring the rice with Caldo de Tomate. A lot of Mexican rice recipes call for tomato sauce as the flavoring, but can you guess what the problem is with that? That’s right…. soggy rice! No thanks. Instead, you flavor it with Caldo de Tomate, which is essentially tomato bullion. I find it in the Mexican food aisle at Woodman’s, but if it’s not there in your grocery store, it should be with the rest of the soup stocks and bullions. If you’re unable to find tomato bullion anywhere in your grocery store, chicken bullion works just as well. I know that you can buy it in cubes, but I prefer the powdered version because it dissolves in the water a little easier.

Add a few more seasonings, including some chili powder (of course!), and the result is a mildly spicy rice that pairs perfectly with anything from tacos to enchiladas to burritos!


Mexican Rice

Servings: 5

  • 1 tbsp canola oil
  • 1 cup white rice
  • 2 cups water
  • 1 1/2 tsp caldo de tomate / tomato bullion (or chicken bullion)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder
  • 1/4 tsp ground black pepper


  1. In a small saucepan over medium-high heat, heat oil. Once oil is hot, add rice and stir constantly to prevent burning. Cook until rice begins to puff up and turn bright white, about 8 minutes.
  2. Whisk spices into water. Pour water/spice mixture into saucepan. Reduce heat to low, cover, and simmer until rice is cooked and water has been completely absorbed, about 20 minutes.


Inspired by: The Way to His Heart

Author: gingerandoregano

Wife. Nurse. Soon-to-be mother. Lover of all things pasta. Ginger.

3 thoughts on “Mexican Rice

  1. Pingback: Cilantro Lime Rice – Ginger And Oregano

  2. Pingback: Velveeta Mac & Chicken – Ginger And Oregano

  3. Pingback: Chicken Enchiladas | Ginger And Oregano

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