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Mexican Rice

I don’t know about you, but I absolutely adore the lovely rice you get on the side at a Mexican restaurant. Tex Mex is the name of the game. After much trial and error I think I’ve finally recreated a recipe that’s really close to what you’ll find in a local restaurant. This rice pairs perfectly with any sort of Mexican dish and is super simple and cheap to put together. It’s also free of the top 8 allergens!  I hope you enjoy it!

Mexican Rice

Yield – 4-6 servings

Preparation Time – 7 minutes

Cooking Time – 30 minutes


  • 1 Cup Rice
  • 1/3 Cup Onion, Minced
  • 1 Clove Garlic, Minced
  • 2 Tablespoons Oil
  • 1 Tablespoon Tomato Paste
  • 2 Teaspoons Chili Powder
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 2 Cups Chicken Stock or Water


  • Heat a large skillet to medium high and saute the onion, garlic, and rice until onions are soft and rice is slightly golden brown.
  • Add in the tomato paste and stir until well incorporated.
  • Add in the spices and stir to combine.
  • Slowly add in in the chicken stock or water and stir until everything is well mixed.
  • Heat to boiling.
  • Reduce heat to medium low, cover, and let simmer for 20 minutes.

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