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Mexican Rice

Mexican Rice

Lisa Kamolnick
Add some color and flavor to your rice, with this easy-to-make Mexican rice recipe.
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Side Dish
Cuisine Mexican
Servings 6 cups


  • 1 ½ C long grain rice
  • 3 C water
  • 2 packets Sazon Goya Con Culantro Y Achiote Coriander and Annatto*
  • ½ yellow onion finely chopped
  • 2 cloves garlic finely chopped
  • ½ orange bell pepper finely chopped
  • 1-2 TBSP vegetable or olive oil
  • 1 tsp chicken boullion OR salt to taste in lieu to make a vegetarian version


  • Chop onion, garlic, and pepper. Rinse rice in strainer.**
  • Place oil in large frying pan (enough to fully cover the bottom) and heat to medium. Place water in a medium pot and set to high to bring to boil.
  • Add seasoning, garlic, onion and pepper to pan, stir together, and sauté until onion starts to become translucent.
  • Add rice to mixture and stir until all rice is orange. Continue to cook (about 5 minutes), stirring often. Do not let the rice burn—the goal is to lightly toast the grains.
  • Add the toasted mixture to boiling water, reduce heat to low, cover, and simmer for 20 minutes. Because you are steaming the rice, you do not remove the lid until the 20 minutes is up.
  • Remove from heat. Fluff before serving if desired.


  • You can dry fry the ingredients ahead of time and store in the refrigerator within the next couple of days before cooking the rice if desired.
  • Rinsing removes some of the starches but also any enrichment added to rice. If you prefer rice with more starch or would like to avoid removing additives of enriched rice, it can be cooked without rinsing.
  • This rice also cooks up fine following white rice directions in a rice steamer. Serve or store in an airtight container. Refrigerate.
Seasoning Substitute
Sazon Goya seasoning contains MSG. If you cannot consume MSG or cannot locate the seasoning, substitute with 1 1/2 tsp each of garlic powder, ground cumin, coriander (cilantro), and turmeric.
Serving Suggestions
Serve as a side for Mexican dishes such as tacos, enchiladas, burritos, eggs and chorizo. Spread on a soft or hard tortilla with beans, meat and vegetables for a wrap or tostada. Layer with a desired combination of refried beans; chicken, beef, pork, chorizo, or meat substitute; and sweet corn niblets and top with cheese to serve as a one-dish meal, or layer individual bowls for a one-bowl meal.
Keyword Mexican Rice, rice