Spanish Rice, Mexican Rice, Red Rice, they are all basically the same thing, and the perfect side dish to your favorite Mexican dishes you love to make at home. I never really liked rice growing up because it generally meant that we were dipping into our food storage and eating tuna over rice 🙂 We eat rice pretty much every. single. day. Rice is something my husband and especially my father-in-law have to eat at every meal, no matter what. Over the years I have come to love rice as well, there are so many ways to prepare it! I was recently prepping a meal for a Cinco de Mayo celebration and decided to doctor up my Cilantro Rice and make it a red rice, and I am so glad I did because this recipe got compliments all around!
I love this because all the ingredients are ones we most always have on hand! If my friends are in need of some cilantro they always know to call me 🙂 I just realized I forgot to add the 1/2 cup of onion to this image….whooops!
It really is a quick and easy way to make it. You will measure the water and add the cubes of bouillon to it and throw it in the microwave for about 3 minutes or until it boils. In the mean time you add your oil to your pan along with the rice. Turn it on medium heat and you will lightly fry the rice making sure you mix it for about 3-4 minutes. Be careful as it can burn if you don’t stir it. Then add the minced garlic, and the salt.
You will then add the water, the diced onion, the entire contents of the diced tomatoes, and stir. You will then lay the cilantro on top of your rice and will cover it with a lid. Turn down the heat to low (on my stove-top it is a number 2). Let it cook for about 20 minutes.
Once the rice has cooked, remove the lid and using a fork scrape the cilantro off the top and throw it in the trash. Add your drained can of corn and the 1/2 cup of salsa and mix well.
It is that simple! Oh so delicious!
The perfect side to your favorite Mexican meals!
What is one your favorite Mexican dish?
See the happy!
Easy Spanish Rice
|Servings||Prep Time||Cook Time||Passive Time|
|6 servings||5 min||20 min||20 min|
- 2 cups tuna in water
- 2 cubes chicken bouillon
- 2 TBS canola oil
- 2 tsp salt
- 2 TBS minced garlic
- 1/3 bunch cilantro about 20 pieces
- 1 can petite tomatoes entire contents
- 1/2 cup yellow onion diced
- 1 can whole corn drained
- 1/2 cup salsa
Put the two cups of water in and the two bouillon cubes in the microwave for about 2 mins or until boiling. In a large sauce pan put the 2 TBS of oil and the rice in and stir over medium heat. Fry the rice about 3-4 minutes. Add the garlic and salt and mix.
When the water is boiling, add it to the rice and mix. Add the entire contents of the tomatoes, and the diced onions. Then put the cilantro on top and cover the pan with lid. Turn down to low ( on my stove-top it is 2). Cook for 20 minutes.
When it has cooked you will remove the lid, and with a fork remove the cilantro and throw it in the trash. Add the can of drained corn and the 1/2 cup of salsa and mix. Enjoy!