Mash potatoes can be quickly substituted.
| Cook Time: | 25 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
Ingredients
- ¼ cup canola oil
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 cup uncooked white rice
- 1 ½ cups water
- 1 (6.5 ounce) can tomato sauce
Instructions
- Heat canola oil in a skillet over medium-high heat; season with onion powder and garlic powder. Stir in rice and cook until golden, 2 to 4 minutes.
- Stir in water and tomato sauce; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 15 minutes.
Reviews
Also should have read the reviews before trying. Not a fan, but in fairness I used chicken broth instead of water and salsa instead of tomato sauce. Still bad imo, would not recommend.
Exactly what I wanted
This recipe is great but I noticed right away some tweaks to be made! I added fresh garlic in the oil at the beginning and ask well replaced that 1/2 cup of water with chicken broth aswell as a tad more in replacement for a tiny bit less tomato sauce
i used Rotel tomatoes and green chilis instead of tomato sauce. Yummi
I used salsa instead of red sauce and it worked out wonderfully, also 6.5 ounces is roughly 1 cup, just to make your life a little easier.
My son loved this…I thought it was a little too tomato-y so next time I think I’ll add a little chicken bouillon and a little less tomato sauce.
To much garlic taste.
This is the best Mexican Rice and so easy. It was flavorful and even somewhat creamy. It’s my go to from now on!
Way better than the Spanish rice at the Mexican restaurants in town and so simple I was amazed. This one rocks!!
I wish I had read the reviews before trying this dish. This recipe has way too much onion and garlic powder. Trying to mix it in with the oil resulted in just like a sludgy clumpy mixture.
Good recipe to use in a rush!
The rice was super good! I would say to cook it for at least another 5 minutes than the recommended time so it can cook all the way.
Spices felt a little off with this recipe. Just okay for me.
Taste us good, time us way off.
This recipe was not very good.It was nothing like any authentic Mexican rice I have had. The measurements for the ingredients are disproportionate to the amount of rice being cooked. I used half the amount of garlic powder and onion powder and it was still way too much. It was edible as it was being paired with enchiladas which helped to cover the extreme garlic taste. I would not recommend this recipe to anyone.
I added cummin and oregano for even better flavor.
It was good I just added more too it. Made it with Aldi Chipotle corn with honey, shrimp, cut up onions, minced garlic, and a can of condensed tomato soup.
Nice and easy. We enjoyed the seasoning, as did the rest of the family. I have put it together, and cooked it in a slow cooker. The recipe adapts perfectly!
Quick and easy reciepe. Great flavor
This wasn’t too bad but it was missing some flavor. I ended up completely doing my own thing and it reminded me of how my boyfriends mom makes it!
This was pretty bad. It smelled terrible while it was cooking, and it tasted pretty bad. My husband couldn’t eat it. It’s a pass from us.