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Mexican Rice Mix Recipe

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4 11 10
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Cumin and garlic powder season long grain rice in this simple side dish from Sonya Dueck of Cartwright, Manitoba. The mild mixture would be a nice complement to a spicy Mexican entree.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:12-18 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 12-18 servings

Ingredients

  • 2 tablespoons chicken bouillon granules
  • 1 tablespoon salt
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • ADDITIONAL INGREDIENTS:
  • 1 cup uncooked long grain rice
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 tablespoons butter
  • 2-1/2 cups water

Nutritional Facts

5 teaspoon: 158 calories, 4g fat (2g saturated fat), 10mg cholesterol, 715mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 3g protein

Directions

  1. In a bowl, combine the bouillon, salt, garlic powder and cumin. Store in an airtight container in a cool dry place for up to 1 year. Yield: about 5 tablespoons.
  2. To prepare rice: In a saucepan, saute rice, onion and green pepper in butter until rice is lightly browned. Stir in water and 5 teaspoons seasoning mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Yield: 4-6 servings.
Originally published as Mexican Rice Mix in Quick Cooking January/February 2002, p55


Reviews for Mexican Rice Mix

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
FLZephyr
Reviewed Mar. 18, 2016

"Nice change of pace and much better than any boxed Mexican rice mix we have tried. I skipped the chicken bouillon and used chicken stock instead of water instead. It was still a little salty for our taste, but definitely something we will make again."

MY REVIEW
sstetzel
Reviewed Aug. 7, 2015

"Hi Betty,

The recipe makes 3 batches that are 4-6 servings each prepared. Hope that clarifies.
Sue Stetzel
Online Community / Field Editor Manager
Taste of Home Magazine"

MY REVIEW
betty.dickson
Reviewed Aug. 7, 2015

"Confusing - says it makes 12-18 servings by prep time. And then at the end of prepare ric it states yield is 4-6 servings? ????"

MY REVIEW
arkaplinger
Reviewed Aug. 1, 2013

"I enjoyed the onions and peppers in this dish, but it was inedibly salty! I wouldn't even add the extra salt in the mix because the bouillon is salty enough."

MY REVIEW
aligatta1
Reviewed Jun. 27, 2012

"This recipe was really good. It is a bit salty but I like stuff salty. If you like a dryer rice, I would suggest less water like the other reviews said. I couldn't get mine to brown but I think its because I used onion powder instead of chopped onions. This is the first time I ever attempted to make Mexican rice (usually by it in the box) and my husband and I both loved it. Its so easy! I will definitely make this often!"

MY REVIEW
CWOCN
Reviewed May. 17, 2012

"We really enjoyed this rice. I did reduce the salt a bit. I am now planning to make it for the third time:)"

MY REVIEW
jennyjg
Reviewed Feb. 23, 2012

"I made this dish today because my 9 yr old son loves Mexican food and had been asking for Mexican rice for a long time. The mix was quite easy to put together since I had all the ingredients on hand. Changes I made, I reduced the water as suggested by the other revewers. It came out perfect. This recipe is a keeper."

MY REVIEW
tstreich
Reviewed Aug. 16, 2011

"Great side dish! I made this with tacos and my husband (very picky), loved it and said it's a keeper. I would probably use just a bit less salt in the mix since the chicken bouillon is salty in itself and I did cut back on the water just using a little more than 2 cups. As good as Zatarains according to my husband and the nice part is I always have the ingredients on hand!"

MY REVIEW
LauraLbs
Reviewed Apr. 4, 2010

"The rice was moister than we like it, so I will reduce the water by 1/2 cup next time. The flavor is great, and the spice mix is so easy to put together."

MY REVIEW
strabue
Reviewed Dec. 22, 2008

"A good side dish, and I usually have most of the ingredients on hand."

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