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Homemade Yellow Mexican Rice in a blue bowl with fresh cilantro

Easy Mexican Rice


The Mexican rice that comes in a box is quick, but it is super salty and not nearly as good as this restaurant-style Mexican rice that compares to your favorite Mexican restaurant.


  • 1 Tbsp. Butter
  • 1 Cup Long Grain Brown rice
  • 1/4 Cup Onion, diced finely
  • 1/4 Cup Green (or red) pepper, diced finely
  • 2 Cloves Garlic, minced
  • 2 Cups Chicken broth
  • 1 teaspoon Cumin
  • 1/4 Cup Freshly Chopped Cilantro
  • 1/4 Cup Freshly Chopped Parsley
  • 1/2 teaspoon Sea salt
  • 1/4 teaspoon Pepper
  • 1 (14 oz) Can Diced tomatoes, drained (or salsa or fire roasted)
  • 1 Tablespoon Tomato paste


  1. Add the butter to a large skillet that has a tight fitting lid over medium heat.
  2. Add the rice and sauté until light brown, approximately 2-3 minutes.
  3. Add the onions and peppers and sauté a few more minutes to soften them.
  4. Add the garlic and stir to combine.
  5. VERY CAREFULLY add the chicken stock, your pan may sizzle and pop and steam so please use caution.
  6. Add all the spices, tomatoes and tomato paste.  Bring to a boil and immediately, cover and reduce the heat to low.
  7. Simmer for 35 minutes without lifting the lid.  Gently shake the pan now and then.
  8. After 35 min stir the rice to see how much liquid is left, if it needs a little more time, continue to cook, otherwise, fluff the rice, turn the stove off, put the lid back on and let the rice sit for 10 minutes.  *At this point I remove the cover and use a kitchen towel instead of a lid.
  9. Fluff with a fork and enjoy!


 *Limited period offer.



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