The Ultimate Guide to Making Authentic Mexican Rice with Chicken Bouillon

Are you craving that perfect side dish to complement your Mexican feast? Look no further! Today I’m sharing my go-to recipe for Mexican rice with chicken bouillon that rivals what you’d find at your favorite Mexican restaurant. This dish has become a staple in my household especially on our Taco Tuesdays, and I’m excited to share all my tips and tricks with you!

What Makes Mexican Rice So Special?

Mexican rice (sometimes called Spanish rice) is a versatile dish loved for its rich flavor and beautiful reddish-orange color What makes it truly special is how simple yet flavorful it is – with just a few basic ingredients, you can create something truly delicious that pairs perfectly with practically any Mexican main dish.

The secret? Chicken bouillon! This humble ingredient adds depth and umami that transforms plain rice into something magical. And the best part? It’s super easy to make, even if you’re a novice in the kitchen

What You’ll Need

Before we dive into the cooking process, let’s gather our ingredients:

Basic Ingredients:

• 1 cup long-grain white rice
• 2 cups water (or chicken broth)
• 1-2 chicken bouillon cubes (or 1 tablespoon of granulated bouillon)
• 2 tablespoons vegetable oil or olive oil
• 8 ounces tomato sauce (about 1/4 cup)
• 1/2 onion, finely chopped (optional but recommended)
• 1-2 cloves garlic, minced (optional)
• Salt to taste

Equipment:

• Medium saucepan with lid
• Wooden spoon
• Measuring cup
• Fine mesh strainer (for rinsing rice)

The Secret Ingredient Revealed

While browsing through the Oh, That’s Good website, I discovered something fascinating – many Mexican restaurants use a special ingredient called “Caldo de Tomate con sobor de pollo” (tomato bouillon with chicken flavor)! This genius product combines tomato, chicken flavoring, and spices all in one, essentially doing most of the flavor work for you.

If you can find this at your local grocery store (check the Mexican food aisle), it’s worth trying! It eliminates the need for separate tomato sauce, chicken broth, and additional seasonings. Talk about a time-saver!

Step-by-Step Instructions

Now, let’s make some delicious Mexican rice:

Method 1: Traditional Stovetop Method

1. Rinse the rice – Place your rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and helps prevent your rice from getting mushy.

2. Toast the rice – Heat the oil in your saucepan over medium heat. Add the rice and stir frequently until it becomes lightly toasted and turns slightly opaque. This usually takes about 3-5 minutes. Don’t skip this step! It adds a wonderful nutty flavor to your rice.

3. Add aromatics – If using onion and garlic, add them now and sauté until fragrant and the onion is softened, about 1-2 minutes.

4. Add liquid and seasonings – Dissolve your chicken bouillon in 2 cups of hot water. Pour this over the rice. If you’re using regular chicken bouillon (not the tomato kind), add your tomato sauce now too. Stir to combine everything.

5. Cook the rice – Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pan with a lid, and let it simmer for 18-20 minutes. (Pro tip: Resist the urge to lift the lid or stir while it’s cooking – this lets steam escape and can make your rice mushy!)

6. Rest and fluff – Once the water is absorbed and the rice is tender, remove from heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and fluff up. Then, gently fluff with a fork before serving.

Method 2: Rice Cooker Method

If you have a rice cooker, the process is even easier:

1. Toast the rice with oil in a skillet as described above.
2. Add the toasted rice to your rice cooker along with the bouillon, water, and other ingredients.
3. Close the lid and set to cook.
4. When the rice cooker indicates it’s done, let it sit for 5 minutes before fluffing with a fork.

Tips for Perfect Mexican Rice

Based on my experience and insights from Rice Array and Oh, That’s Good, here are some tips to elevate your Mexican rice game:

1. Get the ratio right – For perfectly cooked rice, stick to the 1:2 ratio (1 cup rice to 2 cups liquid).

2. Toast the rice thoroughly – Don’t rush this step! Properly toasted rice makes a huge difference in flavor.

3. Season generously – Mexican rice should be flavorful, so don’t be shy with the seasonings. Remember to taste as you go, since chicken bouillon already contains salt.

4. Let it rest – This 5-10 minute rest period after cooking is crucial for the perfect texture.

5. For crispy rice – Want to try something special? After cooking your rice, add a tablespoon of butter to a non-stick pan and sauté the cooked rice until a crispy crust forms. This technique, made popular by Bobby Flay, adds amazing texture!

Variations and Additions

The beauty of Mexican rice is how adaptable it is. Here are some ways to customize it:

Add Vegetables

Diced bell peppers, carrots, peas, or corn make great additions. Sauté them with the onions before adding the rice.

Spice It Up

If you like heat, add diced jalapeños, a pinch of cayenne pepper, or red pepper flakes.

Protein Variations

While this recipe is vegetarian (aside from the chicken bouillon), you can add diced chicken, ground beef, or shrimp to make it a complete meal.

Fresh Finish

Before serving, try adding a squeeze of lime juice and some chopped fresh cilantro for brightness and freshness.

Serving Suggestions

Mexican rice isn’t just delicious – it’s versatile too! Here’s how I like to serve it:

• As a side dish for tacos, enchiladas, or fajitas
• Stuffed inside burritos or used in burrito bowls
• Paired with refried beans for a simple vegetarian meal
• Topped with a fried egg for a hearty breakfast
• Served with a dollop of sour cream and salsa

Storing and Reheating

Got leftovers? Mexican rice stores well in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to prevent it from drying out. You can reheat it in the microwave or on the stovetop.

Nutritional Benefits

Mexican rice with chicken bouillon isn’t just tasty – it also offers several nutritional benefits:

• It’s relatively low in fat
• Provides a good source of carbohydrates for energy
• Contains essential vitamins and minerals from the ingredients
• Can be gluten-free (just make sure your bouillon is gluten-free)
• The spices used may have their own health benefits

FAQ

Q: Can I use brown rice instead of white?
A: Yes! Brown rice works great, but it will need more liquid and a longer cooking time (about 40-45 minutes).

Q: Is Mexican rice gluten-free?
A: The rice itself is gluten-free, but check your bouillon as some brands contain gluten.

Q: How spicy is Mexican rice?
A: Traditional Mexican rice is flavorful but not particularly spicy. You can adjust the heat level to your preference by adding more or less spices.

Q: Can I make Mexican rice ahead of time?
A: Absolutely! It reheats well and can even be frozen for longer storage.

Q: What’s the difference between Mexican rice and Spanish rice?
A: They’re essentially the same dish! The name varies by region, but the preparation is similar.

My Final Thoughts

Mexican rice with chicken bouillon is one of those dishes that’s greater than the sum of its parts. With just a handful of simple ingredients and about 30 minutes of your time, you can create a flavorful side dish that complements any Mexican meal.

I’ve been making this recipe for years, and it never fails to impress family and friends. The chicken bouillon really is the secret ingredient that gives it that authentic restaurant-quality flavor we all crave.

So next time you’re planning a Mexican feast, don’t settle for plain white rice – give this Mexican rice recipe a try. Your taste buds (and dinner guests) will thank you!