The recipe is good, but instead of garlic I would use chicken bouillon or chicken both. I have been Mexican since I was born, and I don't remember ever anyone adding cumin to it (that's not Mexican). I usually do put cilantro, but chopped in there, I put it on top before covering it to simmer. Then when it's ready I pull it off, that way the rice has the taste of cilantro.

Excellent base. I also followed Marc Urias additions and added my own slant using a chilli oil mixed with groundnut oil for the first stage (and liking hot n spicy some jalepenos, habaneros and scotch bonnets), once the rice is browned I also added some saffron soaked in water, then added fresh peas, green and red peppers and eeek not wanting to name brand but a good dose of hot chilli sauce!!!

This recipe was absolutely wonderful and delicious. Thanks!

I love this recipe. I use brown rice instead, add some fresh tomato, cilantro and onion. So easy.

The recipe itself is about a 3, with modifications given by Marc Urias it is a 4.5. The problem I've had with Spanish/Mexican rice from the store is that no brand was at all great. This was probably the best I've had that came from my kitchen.

One night I wasn't in the mood to go to the store so I had to use what was on hand. I have a VERY picky eater in my household. I made this rice with bean and cheese burritos. We loved it! Thanks!

I have been looking for this recipe for a long time. I tasted it once when I was in Texas and enjoyed it very much. Thank you for sharing.

I agree with one of the others who said that instead of tomato sauce, use the juice of stewed or canned tomatoes tomato juice or even V-8 vegetable juice.
The flavor of the rice will not be masked by the tomato sauce and your rice will be a pale orange like that you get in Mexican restaurants.

This is good, but it is much better if you use chicken broth instead of water and fresh garlic also. About 1-2 gloves of garlic and add with the rice and cook just a little since garlic burns easily. This is exactly how my Mexican co-worker taught me.

This is almost exactly how I make my Spanish rice.

Only a couple of differences. I use minute rice (usually in a hurry & no patience), I only use garlic salt (no additional plain salt) & use an 8 oz can of tomato sauce, then fill the can with same amount of water. We like our rice more dry than wet.

I love this simple & tasty way to make something that has been way too overdone by too many people. I don't like onions, or peppers of any kind added to my rice. It's about the simplicity of the flavors.. it's way to easy to overkill and some people just can't help themselves. Seen it too many times.
Anyway, just wanted to acknowledge your good taste! =)

Very easy recipe; however, I'd make the following changes next time: use WAY less salt, and add chopped onion and garlic (sauteed with the rice) and a bit of cumin. But the base recipe is great, and I will use it again!

I thought I would give my recipe for Mexican rice

1 tablespoon of vegetable oil
Put the vegetable oil in the pan, then add:

1 cup of long grain rice

Let the rice brown, then add:

3 cups of water
1 tsp of cumin
1 tsp of garlic powder
1 tsp of onion powder
2 chicken bouillon cubes
1/2 tsp of salt
1/4 tsp of pepper
2 tablespoons of tomato sauce

Bring to a boil, then lower heat and cover pan for 20 minutes until rice is done.

I think I might try your way of making the Mexican rice Gina!!! Sounds really easy!!! I dunno if I should add hot peppers or something cuz I like spicy foods!

Am home maker. I been using this recipe for long time for me easy to make. Thank you :-)

This is a good recipe but its missing chopped onion, fresh garlic, cumin, and cilantro. Once you have browned rice add chopped onion and minced garlic. Brown for about another 2 minutes and then add tomato sauce before you add your water. This way the tomato sauce can saute for about 30 seconds. Add chicken broth instead of water and then add about a tablespoon of cumin, and chopped cilantro. Let boil first, then check for taste. Cover and let simmer on low for about 20 minutes. Uncover rice, fluff with fork, turn off stove, cover again and let sit covered for another 5 minutes or so. This recipe will make a really big difference in taste.

I tried the recipe that Marc Urias responded with, it was fantastic! The only change I made to it was to use a teaspoon of cumin and not a tablespoon, but the rice was definitely a hit with the family. Thanks for the recipe!

We use this recipe all the time, but instead of water, definitely chicken broth, A little garlic, and the juice from stewed tomatoes is way better, tomato sauce is sticky and will make your rice taste more like spaghetti, and never, ever add cream of anything soup, that is not Mexican! Also for more flavor add onion...