Ingredients
Method
- In a medium saucepan, heat ½ teaspoon of oil over medium heat. Add the rinsed rice and toast for 1–2 minutes, stirring often.
- Stir in the tomato paste until the rice is evenly coated, then pour in 2 cups of water and add the chicken bouillon powder.
- Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
Nutrition
Notes
Store leftover easy Mexican rice in an airtight container in the fridge for up to 4 days. To freeze, let the rice cool completely, portion it into freezer-safe containers or bags, and freeze for up to 3 months. Reheat gently with a splash of water to restore moisture.
Tips:
- Rinse your rice! This is a non-negotiable. Rinsing the rice removes excess starch and prevents the rice from clumping. This makes the grains fluffier and more separate. If you don’t rinse the rice, it might be too soft and gluey!
- Toast the rice. Toasting in a little oil before adding liquid adds a nutty aroma and deeper flavor. It’s a small step that really elevates this easy recipe for Spanish rice.
- Use the same measuring cup for water! This ensures the water-to-rice ratio is correct for perfect texture. Consistency makes the rice easier to cook every time.
- Let the rice rest covered. After cooking, keep it covered for 5 minutes so the steam finishes cooking it gently. This helps the rice stay light and fluffy.