This Mexican White Rice is a simple and delicious way to vary your everyday rice. It's versatile, easy, and quick to prepare.
Made with frozen mixed vegetables, cilantro, and fresh jalapeños pepper for some heat. Feel free to substitute the frozen vegetables for fresh ones or swap them for what you like.
Good substitutions may include peas, carrots, and corn. Perfect as is or served with a cheese dip on top or as a side dish for a chicken quesadilla or carne asada.
How to Make Mexican White Rice
Note: The full instructions are provided in the recipe card below.
Heat 4 tablespoons of extra virgin olive oil in the large nonstick pot over medium heat. Add the onions and garlic and cook, occasionally stirring, until the onion is tender, about 5 minutes.
Add the unwashed, dry rice and stir it frequently until toasted and it begins to smell nutty, similar to popcorn, for about 4 to 5 minutes—season with 2 teaspoons of Knorr chicken bouillon or 1 teaspoon kosher salt.
Add the water and bring to a boil. Stir in the frozen mixed vegetables and serrano chile, reduce the heat to low, cover, and cook, undisturbed, for 7 minutes or until the liquid has been absorbed.
Remove the pot from the heat and let stand, covered, for 5 minutes. Meanwhile, chop the cilantro and set it aside. Gently fluff the rice to release the steam. Fold in the cilantro. Transfer to a bowl and serve immediately.
Related Recipes
📖 Recipe
Easy Mexican White Rice
Tools
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 small yellow onion , finely chopped
- 2 large cloves garlic , minced
- 1½ cups white long-grain rice , such as Jasmine rice
- 2-¾ cups water , hot
- 3 teaspoons Knorr Granulated Chicken bouillon or 2 teaspoons kosher salt; adjust to taste
- 1 cup frozen mixed vegetables , frozen
- ⅓ cup finely chopped cilantro , optional
Instructions
- Heat 4 tablespoons of extra virgin olive oil in the large nonstick pot over medium heat. Add the onions and garlic and cook, occasionally stirring, until the onion is tender, about 5 minutes.
- Add the unwashed, dry rice and stir it frequently until toasted, and it begins to smell nutty, similar to popcorn, for about 4 to 5 minutes—season with 2 teaspoons of Knorr chicken bouillon or 1 teaspoon kosher salt.
- Add the water and bring to a boil. Stir in the frozen mixed vegetables and serrano chile, reduce the heat to low, cover, and cook, undisturbed, for 7 minutes or until the liquid has been absorbed. Remove the pot from the heat and let stand, covered, for 5 minutes. Meanwhile, chop the cilantro; set it aside.
- Gently fluff the rice to release the steam. Fold in the cilantro. Transfer to a bowl and serve immediately.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
