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Mexican Rice Mix Recipe

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. YIELD:12-18 servings


  • 2 tablespoons chicken bouillon granules
  • 1 tablespoon salt
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • 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


  • 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.

Nutritional Facts

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

Reviews for Mexican Rice Mix

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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."

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"

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? ????"

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."

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!"

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:)"

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."

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!"

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."

Reviewed Dec. 22, 2008

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

Reviewed Jan. 20, 2008

"Easy to put together and well liked by my family. Came across this recipe at the last min when I realized I needed a side dish to go with steak tortilla that I was making. Both dishes went well together! Definitely will make again!"

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