Mexican Rice

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There are recipes that just call for a great side dish like never-fail Mexican rice.  As a matter of fact, the next couple of recipes that I’m planning to post will most definitely be served with this rice.  I’ve used this recipe all of my married life.  I got it from a good friend of the Deerslayer who is originally from Mexico.  I’ve continued to use the recipe because it tastes great and it’s easy enough to prepare with just a few simple ingredients.  Recently, I’ve been using parboiled rice.  I’ve been pleased with how it doesn’t clump up, ever!  The Junior Deerslayers still prefer the original long grain, however.  It’s just a matter of preference. The recipe will not be altered either way.


The only “specialty” item that is required that may not be readily available worldwide is Knorr’s Caldo de Tomate Con Sabor de Pollo (Tomato Soup with flavor of Chicken).  It’s basically chicken bouillon granules with tomato flavoring.  It really adds a depth of flavor to the dish.  I should try to substitute plain chicken bouillon with a bit of instant tomato soup to see if it works.  But the Knorr’s is really good and I’d recommend getting some if you can get ahold of some. I think it would be available in the soup aisle, or the ethnic section of most grocers.


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a splash of corn or canola oil

1/2 onion, chopped

1/2 poblano pepper, chopped (red bell pepper can be substituted)

1 cup rice (I used parboiled)

2 cups stock or water

2 tsp. Knorr’s Caldo de Tomate y Pollo

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In a cast iron skillet (with a lid) pour a splash of oil.  In hot skillet, saute chopped onion and pepper until soft.  Add rice and stir until rice is lightly browned.  Add water or stock and Knorr’s.  Stir one more time.  When liquid comes to a boil, reduce heat to medium low, Cover skillet and simmer for 20-25 minutes.

One Comment on “Mexican Rice

  1. Pingback: All Cooked Up and Nowhere to Go? | The Deerslayer's Wife

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