Mexican Red Rice with Tomato Bouillon
This flavor-packed Mexican Rice is soft, fluffy, and tastes just like your favorite restaurant version—maybe even better. Sautéed onion, garlic, and carrot add depth and a little sweetness, while tomato paste and bouillon bring that signature red-orange color and rich savory flavor. Serve it as a side dish with enchiladas, tacos, grilled chicken, or any of your go-to Tex-Mex meals. It’s quick, simple, and made in one skillet on the stovetop!
Servings: 6 people
Ingredients
- 2 Tablespoons avocado or olive oil
- 1/2 cup finely diced yellow onion
- 1 whole carrot, diced
- 2 Tablespoons tomato paste
- 4-5 cloves garlic, minced
- 1 1/2 cups extra long grain white rice, rinsed until water runs clear
- 2 1/2 cups chicken broth or stock*
- 1 Tablespoon tomato bouillon*
- 1/2 teaspoon EACH chili powder & cumin
Instructions
- Sauté the Veggies: In a large heavy skillet (that has a tight fitting lid), heat the avocado oil over medium-high heat. Add the onion and carrot. Sauté for 5-6 minutes with a silicone or wooden spoon.2 Tablespoons avocado or olive oil, 1/2 cup finely diced yellow onion, 1 whole carrot, diced
- Toast the Tomato Paste: Push the onion and carrot to the perimeter of the pan, creating a space in the center. Add the tomato paste to the center and cook for 2-3 minutes.2 Tablespoons tomato paste
- Add Garlic & Rice: Reduce to medium heat. Add the garlic and stir until completely combined. Stir in the rice and sauté for 1-2 minutes.4-5 cloves garlic, minced, 1 1/2 cups extra long grain white rice, rinsed until water runs clear
- Simmer: Pour in the chicken broth, tomato bouillon, chili powder, and cumin. Scrape any brown bits off the bottom of the pot. Bring to a boil.2 1/2 cups chicken broth or stock*, 1 Tablespoon tomato bouillon*, 1/2 teaspoon EACH chili powder & cumin
- Steam the Rice: Cover and reduce the heat to low. Cook for 15 minutes.
- Rest & Fluff: After 15 minutes, remove the pan from the heat. Leave the lid on for an additional 5 minutes. Remove the lid and allow the rice to rest for at least another 5 minutes before fluffing. Fluff gently with a fork.
Notes
- Chicken Broth or Stock: Use low-sodium broth to control saltiness. In a pinch, you can use vegetable broth, but chicken broth is preferred.
- Tomato Bouillon: Adds a deep, savory tomato flavor and beautiful color. Look for it in powder or cube form (like Knorr). If you don’t have it, add an extra 1/2 Tablespoon tomato paste, a bit of extra salt, and a pinch of bouillon or chicken base.
- Rinse Your Rice Well: Rinsing the rice until the water runs clear removes excess starch, which helps the grains cook up fluffy and separate instead of sticky.
- Measure: Rice is not a recipe you can throw together without measuring cups. Accurately measuring the rice itself and the broth is the best way to ensure success. I definitely do not recommend eyeballing the amounts for this recipe!
- Don't Skip the Resting Time: Letting the rice steam off heat (with the lid on) and then rest uncovered is essential. It ensures the texture is light, not gummy.
- Use a Skillet with a Tight-Fitting Lid: If the lid doesn’t seal well, steam escapes and can lead to uneven cooking or dry rice.
Nutrition
Calories: 242kcal | Carbohydrates: 42g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 837mg | Fiber: 1g | Sugar: 2g