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Computer Scientist at the Department of BioSciences, Rice University

Recipe for Mexican Rice (from my mom)

This is the way my mom prepares Mexican Rice.


1 cup long grain rice
2 tsp oil
2 cups water
1 cube Knorr Chicken Bouillon
1/2 cube Knorr Tomato Bouillon with Chicken Flavor


  1. Add oil and rice, medium heat; boil water in a separate pot on high heat.
  2. Keep stirring the rice till it is golden, about 7 minutes; At the same time, the water should be boiling or close to boiling.
  3. Add water to rice, add chicken and tomato bouillon cubes, mix so that the cubes dissolve completely.
  4. Boil on medium heat for 8 minutes uncovered.
  5. Cover the pot, reduce to low heat, cook about 12 minutes till rice is soft and all water is absorbed. Rice should not stick to the bottom.


  • I have used a big pot to make 4 times the original amount. In such cases, I use 4 cubes of chicken bullion and 3 cubes of tomato bullion.
  • When using powder version of the chicken or tomato bullion, 1 cube = 1 tbsp.

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