Mexican Rice Mix

Name: Mexican Rice Mix
Prep time: 10 min
Total time: 10 min
Yield: 4-6 servings.
Cuisine: Mexican Recipes, Mexican Side Dishes
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

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.

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

Directions

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.
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.

Nutrition Facts

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

Originally published as Mexican Rice Mix in Quick Cooking January/February 2002

Reviews

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Average Rating:

FLZephyr

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.
sstetzel

Aug 7, 2015

Hi Betty,The recipe makes 3 batches that are 4-6 servings each prepared. Hope that clarifies.Sue StetzelOnline Community / Field Editor ManagerTaste of Home Magazine
betty.dickson

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? ????
arkaplinger

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.
aligatta1

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!
CWOCN

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:)
jennyjg

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.
tstreich

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!
LauraLbs

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.
strabue

Dec 22, 2008

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