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Posted by / Wednesday, April 30, 2014

Restaurant Style Mexican Rice

An easy and delicious addition to you Mexican dinner. Restaurant Style Mexican Rice is easy to make and delicious. 

Restaurant Style Mexican Rice a perfect addition to you Mexican themed dinner.

**Recipe Update**
With Cinco De Mayo right around the corner I figured right now is the perfect time to update the pictures for our families favorite Restaurant Style Mexican Rice.
I did cheat a little in the making of this rice because we were all out of celery so I subbed a little cabbage and no one knew the difference, still as delicious as ever! 
I figure the more veggies I can sneak into a meal the better off I am! 

**Original Post 5/5/2012**
Happy Cinco De Mayo! I love this holiday! 
Any excuse to eat Mexican food makes for 1 happy girl! In case you missed yesterday's post make sure to check out Pink Grapefruit Lime Margaritas , Pico de Gallo and an oldie but a goodie Fajitas.
Restaurant style Mexican rice had always been one of those things no matter what recipe I tried it never turned out right.
Until one day I asked my friend Marcy what the secret was and she told me.. Knorr chicken and tomato bouillon, in my grocery store it's over near the Mexican section. I added a little picture down below, just in case your a visual person like me.
Also did I mention Marcy makes the best Mexican food ever? Oh, yeah..It's that good!
Saute onion and garlic in oil over medium-high heat until onion softens.
Add 1 cube tomato bouillon with chicken.
Add long grain rice, celery, carrots and red pepper. Saute until rice becomes translucent. About 3 minutes. (Check out the wonderful kitchen help! He's in training to make a wonderful husband some day!)
Add all of the water bring to a simmer. Turn heat to low and cover.
Cook for 15-20 minutes until all the liquid has been absorbed.
Fluff rice with a fork.
Restaurant Style Mexican Rice
If you have cilantro feel free to sprinkle some over the top. If not that's cool too!

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Restaurant Style Mexican Rice

Recipe by Serena Bakes Simply From Scratch
Restaurant Style Mexican Rice made using Knorr Tomato with Chicken Bouillon. Easy tasty and delicious. Recipe includes step by step instructions with photos.
Prep time: PT5M
Cook time: PT25M
Total time: PT30M
Yield: 6 Servings
Calories per serving: 245
Fat per serving: 5
  • 2 tablespoons Olive Oil
  • 1/2 whole Large Onion, Diced Fine
  • 3 cloves Garlic, Minced
  • 1 cube Knorr Tomato With Chicken Bouillon
  • 1 1/3 cups Long Grain Rice (Jasmine Rice is not traditional but I love the texture.)
  • 1 rib Celery, Diced Fine
  • 2 whole Carrots, Diced Fine
  • 1/4 whole Red Pepper, Diced Fine
  • 2 1/4 cups Water
Cooking Directions
  1. In a large saute pan with a lid add olive oil, onion and garlic. Heat over medium-high heat until onions softens and becomes fragrant.
  2. Add tomato bouillon, rice, celery, carrots and red pepper. Saute until rice becomes translucent. Stir continually.
  3. Add all the water. Bring to a simmer, cover and turn heat to the lowest setting. Simmer for 15-20 minutes until all the water has been absorbed.
  4. Fluff with a fork and serve.


  1. What a great idea to use the Knorr Tomato With Chicken Bouillon ... You're lucky she shared the tip :)

  2. I love Mexican rice. I'll definitely have to try your version of it, it looks so pretty and colorful.

  3. Mmmmmm...what an excellent side dish for all sorts of Mexican meals. It looks delish!

  4. Ohh.. what a great recipe! I may have to try this next week!

  5. I've never tried Bouillon before, and I may just have to start! Looks incredible =D

  6. Looks great serena

  7. I love a good Mexican rice...I've tried MANY and found a few great ones! I'll have to try the Knorr(and thanks for the visual! It truly helps me too!) Great pic of your future Chef!

  8. This looks wonderful. I've never tried the Knorr Tomato with Chicken. I'll have to look for it.

  9. I can almost smell it cooking - delicious!

  10. Thanks for sharing the secret! It looks even better than the Mexican rice in restaurants! YUM!!!

  11. Really? Its that easy? Just a different type of boullion?? I'll give it a try! Mexican has been at the top of my pregnancy cravings list, so this will go in that queue! ha!

  12. YUM! Looks very appetizing & what a great post! I don't cook Mexican that often & would be nice to try out this awesome recipe for my family! Thanks for sharing! Have a nice day, Serena! :)

  13. This looks amazing! I like your little helper. My boyfriend has trouble even making canned soup. It's ok though, he's learning :p

  14. Hi! Can i please ask you what brand is the rice from this recipe?

    1. I used the Trader Joes Brand. It's not authentic at all but Jasmine Rice works well because of the grain and smells delicious as another option.

    2. Thank you for your response! I am looking forward to make it :-) i am following your recipes now, and i am sure that your fingers pretzels recipe will be a sucess on my son's birthday!

  15. Yumm! Loved the recipe but I'm just wondering,,, isn't there salt or any other seasonings?

  16. This makes me want to try making homemade Mexican style rice. Thanks for the recipe. Theresa @DearCreatives

  17. I'll have to try the Knorr(and thanks for the visual! It truly helps me too!) Great pic of your future Chef!

  18. This sounds so good, after maybe ten years from now (when I might start to cook) I will try this! Looks so wonderfull, and colorfull , all the colors and textures, I will make a note of this, gee wiz! Soooo Gleefull!!!!



Hi! My name is Serena and welcome to my site! I'm a wife and mother to 3. A few of my favorite things are cooking, baking, dark chocolate, family game nights, and the ocean. My biggest dislike is lima beans, please don't ask for a recipe... My husband Colt regularly joins me in the kitchen and has become the primary photographer of our site. I hope you'll join us on our fun cooking adventure!

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