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.
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.
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