10-Minute Mexican Rice
10-Minute Mexican Rice is a great side dish for your next Mexican night. You can whip up this Mexican Rice recipe in about 10 minutes. My nephew says this is the "best rice ever!" And I agree.
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Servings: 8 servings
Calories: 108kcal
Ingredients
- 1 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp sea salt
- 2 Tbsp cilantro, fresh, finely chopped
- 1 cup tomato sauce
- 2 cups water
- 2 cups instant white rice, uncooked
Directions
- In large saucepan, heat olive oil over medium heat. Add garlic powder, onion powder, cumin, sea salt, and cilantro. Cook, stirring constantly, for 1 minute.
- Add tomato sauce and water. Increase heat to medium-high and bring to a boil.
- Add uncooked rice and bring back to a boil. Cover and turn off heat. Let rice sit covered for 5 minutes until liquids have been absorbed.
Notes
- I prefer to use white Minute Rice in this recipe for convenience.
- More spices can be added! The amounts given are a starting point.
- If you have more time, you can saute half of a diced white onion in the olive oil until soft then add in two teaspoons of minced garlic and cook for 1 minute. This will add extra freshness and flavor to your dish.
- Store leftover Mexican rice in an airtight container in the refrigerator for up to a week. This rice is a great base for a Mexican Rice Bowl.
Nutrition Facts
Serving: 150 grams | Calories: 108 kcal | Carbohydrates: 20 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Sodium: 442 mg | Potassium: 109 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 143 IU | Vitamin C: 2 mg | Calcium: 15 mg | Iron: 2 mg
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