Mexican Rice

Course Side Dish
Cuisine Mexican


  • 2 Tbls. olive oil
  • 1 C. white rice uncooked
  • 1/4 C. cilantro chopped
  • 1/4 C green onion chopped
  • 1 tsp. garlic minced
  • 1/4 tsp. cumin
  • 1/4 tsp. chile powder
  • 1 dash salt
  • 1 dash pepper
  • 1 C. chicken stock


  • Heat the olive oil over medium head. Add the rice. Cook until the rice begins to brown (About 5 minutes). Stir frequently to make sure the rice doesn’t burn.  Add the onion, cilantro and garlic. Saute until the vegetables begin to soften, then add the chicken stock and spices. Cover and cook on low heat until rice is cooked. Depends on the rice, I use 5 minute rice and it comes out fine in 5 minutes, but I let the flavors soak in for about 15 minutes.
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