Homemade Mexican Rice Recipe

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Restaurant-Style Mexican Rice - it is one of the easiest and most delicious recipes you'll try!! Our whole family loves it!

I LOVE MexicanΒ Rice!

As previously mentioned, I’m 1/2 Mexican.
Contrary to popular belief, it’s true… even if I’m SUPER WHITE!!

Although I’m pretty darn white, I can still cook some AMAZINGΒ Mexican Food, and that’s because I have wonderful teachers like my MOM and AUNTS.

TODAY, I’d like to introduce you to my mudda, Liv.
(and my dad – hence the whiteness)

Ain’t she pretty?
(She’s gonna KILL me for putting a pic of her on here, but oh well) πŸ˜€

Today, my mom is going to show us how to make some yummy Spanish Rice. It’s actually the Spanish Rice recipe of a popular Mexican Restaurant in Mesa called Mango’s (down on Main). If you’ve ever been down there and liked their rice, here it is. πŸ™‚




4.4 from 14 reviews
Mexican Rice Recipe
  • 2 cups rice long grain
  • ¼ cup oil
  • 1 small can (8oz) tomato sauce
  • 6 stems cilantro (optional)
  • 1 tsp. salt
  • 1 tsp. minced garlic
  • 4 cups water + 1 chicken flavored bouillon cubes (or 4 cups chicken broth)
  • dash of cumin
  • dash of garlic pepper
  1. Heat oil in large frying pan on medium heat.
  2. Add rice and cook until golden brown.
  3. Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
  4. When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
  5. Stir and cover pan. Let simmer for 40 minutes. to an hour.

Restaurant-Style Mexican Rice - it is one of the easiest and most delicious recipes you'll try!! Our whole family loves it!

Restaurant-Style Mexican Rice - it is one of the easiest and most delicious recipes you'll try!! Our whole family loves it!

Restaurant-Style Mexican Rice - it is one of the easiest and most delicious recipes you'll try!! Our whole family loves it!

Check Out My Other Recipes

Restaurant-Style Mexican Rice - it is one of the easiest and most delicious recipes you'll try!! Our whole family loves it! Restaurant-Style Mexican Rice - it is one of the easiest and most delicious recipes you'll try!! Our whole family loves it!
Restaurant-Style Mexican Rice - it is one of the easiest and most delicious recipes you'll try!! Our whole family loves it!

Restaurant-Style Mexican Rice - it is one of the easiest and most delicious recipes you'll try!! Our whole family loves it!

And that’s it – I know, my mom makes it look too easy, huh?
Just know that this is the best side for any Mexican dish. πŸ™‚

For more great Mexican dishes perfect anytime or for Cinco de Mayo check out:

Restaurant-Style Red Cheese Enchiladas - an old family favorite recipe that is simply the best. Corn tortillas filled with cheese, tomato sauce, chile puree, salt & garlic pepper and topped with more cheese!

Β Β Red Cheese Enchiladas

One of our favorite Mexican dishes - Green Chile Chicken Enchiladas recipe!! Corn tortillas rolled with chicken, green chiles, cheese, sour cream, and green chile enchilada sauce.

Β Las Palmas Chicken Enchiladas

The easiest and best Green Chile Burros ever! { lilluna.com } Little ingredients, including chuck roast, 505 green chile sauce, brown gravy dry mix, italian seasoning, and ranch dry mix and the crockpot does all the work!

Green Chile Burros

For all Lil’ Luna recipes go HERE.

For all Mexican recipes go HERE.

And get weekly emails with monthly freebies by signing up for the Lil’ Luna newsletter. πŸ™‚

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Restaurant-Style Mexican Rice - it is one of the easiest and most delicious recipes you'll try!! Our whole family loves it!

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Lil' Luna
Kristyn is passionate about sharing ALL things creative! From recipes and tips to crafts and DIY projects, Kristyn loves to share with her readers how to be creative and how to do things simply. When not creating, she is busy going on adventures with her 5 children (ages 7 to 6 months) and with her best friend/husband, Lorin.
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About Lil' Luna

Kristyn is passionate about sharing ALL things creative! From recipes and tips to crafts and DIY projects, Kristyn loves to share with her readers how to be creative and how to do things simply. When not creating, she is busy going on adventures with her 5 children (ages 7 to 6 months) and with her best friend/husband, Lorin.

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  1. 1

    Yumm! Spanish rice! This recipe looks soo good! Thanks, for sharing… stopping by via New Friend Friday! Have a great weekend!

  2. 2

    That is a great picture of your parents! They look so happy πŸ™‚ And I can't wait to try this! I have been looking for a good spanish rice recipe!

  3. 3

    Looks delish!Following from New Friend Friday!

  4. 4

    That picture makes me want to cry!! Im so glad you did this. Maybe now I can actually make her rice instead of Rice a Roni, Mexican Style πŸ™‚

  5. 5

    You won me over with this post/recipe. I'm 1/4 Mexican, but you'd never guess by looking at me. I'm married to a full-blooded Mexican and I'm living in Mexico.

  6. 6

    Looks Yumm-O. I love all kinds of rice being from the islands and all. I will have to try this.

  7. 7

    Yummy!!! I want to make some.If you have any other projects you would like to enter in the DIY Club inc contest,we would love to have you.It doesn't matter that you have won before–OUR Sponsors want you to use their products and enter them, they would be HURT if you didn't re-enter additional projects. We would love to have you enter a project every month with some of the sponsor products you received. Have you seen the gift package this month?Cheri

  8. 8

    That looks sooo good! Just wondering, does it matter what kind of rice you use? like short or long grained rice? thanks!

  9. 9

    OK, this is totally funny, but I met your parents this spring. I live in Louisville, KY and have gotten to know your brother while he was in our ward. What a wonderful Missionary he is!!!

  10. 10

    Okay, made this (doubled it) last Sunday, and ate. It. All. By yesterday. Now I'm making more! Can I just say DELICIOSO! : ) thanks for sharing it!

  11. 11

    Ps… I also added green chiles to it halfway through the five days it lasted, and it was really really good!

  12. 12

    This is the THIRD time I have come back for this recipe … I definitely need to write it down! Yum.

  13. 13

    YUM!!!!!!!!!!!!! I adore Mangos…..everytime I go to Mystic Paper I eat there….are you related to the owners????? Lucky you!

    • 14

      A trip to Mangos and Mystic Paper is a little like heaven, huh?! We aren’t related to the owners but are great family friends. We don’t get down to Mangos a ton anymore, but always hit up the other’s brothers’ places – El Sol (on Arizona Ave, south of Ray) and especially Rico’s (on McQueen and Elliot) – both soooo good, and just like Mangos. πŸ™‚

  14. 15

    I’ve been looking for a recipe for Spanish rice for a long time. Thank you for posting it & thanks to you Mom for sharing it! Love the picture of your parents. Your Mom is beautiful!

  15. 21

    This is similar to how I make spanish rice, a hispanic friend gave me the recipe! The only different thing is the garlic. I will try the garlic next time! Let me tell you, that this rice tastes just like mexican restaurants rice.!
    Sarah Olson(themagicalslowcooker) recently posted..Slow Cooker Lemon Chicken with BroccoliMy Profile

  16. 22

    My husband says you look like Snow White and I agree!!!!!!!!!!! Your mom looks beautiful too. Lucky husband having mexican food all his life.!

    • 23

      You’re too nice! I’ve actually heard that a few times before… it’s the dark hair, white skin and red lipstick I’m often found wearing. πŸ™‚ Thanks for stopping by!

  17. 24

    I made your Spanish rice for my family to go with this: http://www.funnytummycafe.com/2013/01/26/chicken-adobo/
    Talk about a hit of a meal! Thanks for sharing the recipe!

  18. 25

    I have looked at several of your recipes, they look amazing. Hope you are able to get your website working properly, soon, I cannot get the print this page to work.

  19. 26

    Found this recipe on Pinterest. What kind of rice do you use? Short grain? Long grain?

    • 27

      Liz O, typically long grain rice is used. This recipe looks amazing. I’m going to have to try it real soon.

  20. 28

    I’m so excited for this..I’ve tried making a white girl version of Spanish rice for my part Mexican husband sooooo many times and it NEVER turns out. Thanks for you sharing…looking forward to reading your other recipes.

  21. 29

    3/4Cup of oil ?!!!! Is this correct or a typo???

    • 30

      I’m making the rice tonight and couldn’t leave all of that oil in there. We did use 3/4 C to brown it in, but then removed the excess oil before continuing on with the recipe. I echo Sandy. Is it really 3/4 C?

  22. 31

    It’s great that you are getting thoughts from this post as well as from our discussion made at this place.
    Selma recently posted..SelmaMy Profile

  23. 32

    This is my exact recipe although I use less oil and no cilantro. If no kids are going to be eating it, instead of using regular tomato sauce, I use spicy tomato sauce found in the Mexican aisle of the grocery store.

    I could eat this rice everyday!

  24. 33

    just cooked this! the only scared part about it was putting the hot water into the oil and rice be careful! simple and easy & tastes great
    thank you for the recipe!

    • 34

      SO glad it turned out! Adding the water to the oil is definitely a little scary. I’ll be making it this weekend too – it’s one of our favorites. πŸ™‚

  25. 35


    • 36

      Just want you to know, I have to say this is the best Spanish Rice recipe I have ever tried, and let me tell you I have tried many. Thanks for posting. Looking for a good Carne Guisada recipe,

      • 37

        Thank you for taking the time to comment, Diane! SO glad you like it. It’s definitely our favorite too! Unfortunatey, I haven’t had Carne Guisada before but will be on the look out for a good recipe for it. πŸ™‚

  26. 38

    entirely too much oil. as previously noted-must be a typo.

    • 39

      The oil is correct. I’ve made it twice in the last week and it was fine. If you think it’s too much I’d try 2/3 cup instead of 3/4 cup.

  27. 40

    Hi! I’m going to try this tonight… Is tomato sauce ‘passata’ or ketchup?
    Down under ‘Australia’ we call your ketchup ‘tomato sauce’ so I thought I’d better check πŸ™‚

    • 41

      It’s not ketchup but comes in cans and is called Tomato sauce. Do you have that there in Australia?

    • 42

      I would try Passata for those in Australia. Or tinned diced tomatoes even. Our sauce is completely different to the US canned sauce. I will be trying this recipe for my husband who LOVES Mexican food. If this turns out right maybe I can convince him not to buy so much Mexican Takeaway πŸ˜€

  28. 44

    I LOVE Spanish rice. I had this recipe memorized after the second time making it πŸ™‚ my family loves it. Thank you for sharing.

  29. 46

    Can you make this using cold, already cooked rice? I have about 4 cups cooked white rice I need to use for something.

    • 47

      Hi Darby. Unfortunately, I’ve never tried it using cold, cooked rice. I think for this recipe to turn out it needs uncooked rice. πŸ™

    • 48
      Genevieve Puente :

      Make rice pudding with your left over cooked rice or fried rice!!!

  30. 49

    Your mom is so pretty you have a little of both and rice recipe is very good

  31. 51

    Hey thanks!!!

    I’m half Mexican too and super white!!! Looove it!

  32. 53

    I’m just curious if the rice is cooked before you get started.

  33. 55

    Made this once and the flavor was awesome but I realized it was way too much oil. Making tonight with half the oil. Excited because although I am as white as they come, I grew up Catholic in Southern California which means I love traditional Mexican food πŸ˜‰ thanks for sharing!

  34. 56
    Brenda Lilley :

    This sounds like it would be delicious! You list cilantro as optional, and since I love it, I was wondering when you would add it. Also, how do you prepare it? Chopped, shredded, whole or what? Thanks for sharing your wonderful recipes!

  35. 59

    I made this today and it was wonderful! I will definitely make it regularly! However I agree with the commenter who said it was too much oil. I cut it back to 2/3 cup of oil (actually 1 1/3 cup since I doubled the recipe) and it was still very oily. Next time I will try 1/2 cup and see how it turns out. Overall, a great recipe and I was very pleased!

  36. 61

    I LOVE this recipe and have made it many times. I was curious though if you’ve ever tried freezing it? We usually have a Mexican dish once and week and I would love an easier way to have this as a side dish each time!

    • 62

      Hi Alyssa – so glad you have made this recipe many times and love it. Unfortunately, we have never tried freezing it. :/ If you decide to let me know how it goes so I can make a note of it on the recipe and can let others know if it does or doesn’t work. πŸ™‚

    • 63

      I have made this recipe several times. And, I freeze it. Reheats wonderfully.

  37. 64

    Can I use brown rice with this recipe? Also, do you have a refried bean recipe? I love spanish rice and refried beans!

    • 65

      I’ve never tried brown rice but I imagine it would still work… and we have a great family recipe for refried beans but I haven’t posted it yet. Will try to do that soon. πŸ™‚

  38. 66

    This was very simple and delicious. A couple tweaks I made to the recipe were, I used 1/4 cup of oil instead of 3/4 like the recipe calls for. 2 lg garlic cloves, swansons chicken broth instead of the water and only 3 cups of the broth not 4 as it yielded a firmer rice. Also instead of tomato sauce I used 4 tbs of Tom. Paste. Halfway through cooking I added a cup of frozen mixed veggies and spread them on top of rice to steam during the last part of cooking. The rice I used was jasmine, it yields a firmer texture if cooked just right. Thank you for the base of this recipe, wonderful!

  39. 67
    Angela Guerra :

    3/4 cups of oil is a lot of oil..about how many ppl does this recipe make for? Im just cooking for a family of 3

  40. 69

    Although it looks really good, I feel like the tittle of the recipe is deceiving. I am from Spain and we actually never eat this kind of rice. Nevertheless, good recipe.

  41. 70

    I make my Mexican rice in my rice cooker .. I do everything like you but just put it in the rice cooker Perfect rice every single time.My mom would put frozen baby peas and corn

    • 71

      If I ever get a rice cooker, I will definitely give it a try. Thanks for the tip!

    • 72

      Hi, wondering how you make this in the rice cooker since you’re supposed to fry the rice first.. I’m borrowing my brothers rice cooker for a bday party and was going to fry the rice and then transfer after for simmering.. is this what you do or please explain πŸ™‚

      • 73

        I’ve never tried a rice cooker, so honestly I’m not sure how it would get made? If you are familiar with one and think that would work, I’d love to know! But, you need to definitely need to brown it with the oil first, if you can’t in a rice cooker.

  42. 74

    Are you supposed to drain the extra oil? 3/4 cup is a lot of oil.

  43. 76

    I made this twice this week. It is delicious and really easy to make.

  44. 77

    I’ve always been intimidated by making Spanish rice but this recipe has given me so much confidence. Simple ingredients and easy to follow instructions. I fixed this rice with beef enchiladas and it was great! Simple and delicious! Thanks for sharing!

    • 78

      Oh, I just love hearing that!! We make this recipe weekly and although there was a time I was intimidated by it, it’s so easy now. Glad it was a hit!

  45. 79

    I made this with brown rice and didn’t change anything else in the recipe. It was delicious and the brown rice even had the texture of white rice. I have been looking for a Mexican rice recipe for a long time and now I have found a keeper. Thank you!

  46. 81


  47. 82

    I just want to say you and your mom are BEAUTIFUL. You don’t need to convince anyone of “what” you are, and your food is awesome! You are my go-to gal for Mexican recipes! πŸ˜‰

    • 83

      SO glad you love our Mexican recipes… sometimes I feel like it’s the only thing I make because it’s what I’m most familiar with. I hope you can continue to find great recipes on the site. πŸ˜‰

  48. 84
    mackenzie welker :

    I LOVE spanish rice! A doctor recently recommended that I go a a low sodium diet to hold off early meniers disease… anyway I was wondering if this would still turn out okay if I lessened or omitted the salt?

  49. 86

    Hi Krystin,

    This looks so yummie and have been looking for a recipe like this. I’ve got one question though: how many ml are in the can of sauce. I am from The Netherlands and not sure are small jars of tomato sauce will be the same in quantity…

  50. 88

    That looks de-lish and so easy. But tell me, does it come out dry, or moist and “clumpy?” I have the worst luck making Spanish rice.

    Do you rinse your rice beforehand?????

    • 89

      I’ve never rinsed my rice beforehand, and the rice always comes out moist. πŸ˜‰ We make it every week! Let me know how you end up liking it. πŸ˜‰

  51. 90

    You don’t look”pretty darn white” to me. That rice may be good but where’s the onion? Definitely needs cilantro,shouldn’t be an option. When I go to a Mexican restaurant and they serve this bland rice,I add pico de gallo to it. So much better with flavor added to it.

    • 91

      Wow.. what a rude comment. Not sure if you realize or even care, but your words are extremely discourteous. There are a million more polite and respectful ways you could have stated what you did above. Have a great day

  52. 92

    I have been using this Spanish Rice recipe for a few years. It is always a hit. I can’t tell you how much I love love love it! Thanks for sharing all of your great recipes and ideas!:)

    • 93

      Thanks for the sweet words, Katie! I’m not joking when I say I make it once a week. My kids LOVE it (and so do I!!) Hope you can continue to find great recipes here on the site. πŸ˜‰

  53. 94

    this is absolutely my go-to recipe for Spanish rice! I’ve made it on numerous occasions, everybody loves it and wants the recipe. I’m making it today for a end of the year softball party where they are serving trip tip, Pico de gallo, etc. Thpught this would be a perfect side dish, and I tripled the recipe. I know it will be a hit! Thanks for sharing.

    • 95

      I’m so glad it’s a hit!! We make it every week because the whole family loves it. Thank you for stopping by and good luck at the Softball Party!! ;D

  54. 96

    This recipe turned out great! I used canned chicken broth to substitute for the bullion cube and water.

  55. 98

    Mine didn’t turn out. It turned mushy and the flavor was bland. Sucks cuz I really thought this would be a winner.

  56. 102
    Diane Lebel :

    Do u boil the rice first before u fry it

  57. 104

    My rice was still hard when i was done
    What should I do ?

  58. 105

    Hi, what size can tomato sauce do you use? We have 3 different sizes i know its not the bigger one but confused on which one of the two to use. Thanks

  59. 107
    Yvette villarreal :

    How many pounds of rice needed for party of 5oppl

  60. 109

    Quick,easy and sooo delicious!!

  61. 111
    jessica ann santos :

    Cant wait to try this! All the way here in the Philippines! I assume i have to cook the rice separately first, right? πŸ˜€

    • 112
      Karina Salinas :

      Jessica, brown the rice in oil first as stated in the recipe. You then add liquid and spices and follow the rest of the recipe to finish cooking the rice. You start with uncooked rice, brown it in oil, finish the cooking process in the tomato sauce, other liquid, and spices.

  62. 113
    Karina Salinas :

    Kristen, this is exactly how I learned to make Mexican rice. My biggest problem is that no matter what I do, my rice always comes out wetter than the restaurant rice. ALWAYS! If I lessen the liquid, then I have hard rice kernels!! Any suggestions? Also, my cousins have a Mexican father and Irish mother. Two of them have black hair, lighter skin tone, and blue eyes. The third looks 100% Mexican!!

    • 114

      Me too! I just realized though I used a 15 oz can of sauce, not the smallest one. Maybe that’s why mine never turns out! It’s always mushy or not cooked all the way.

  63. 115
    Alexis Gonzales :

    Wich heat setting do you use when you cover it with a pan and let it cook? πŸ™‚

    • 116

      I usually keep it on a low-med or sometimes lower. Since it cooks for a while, if you have it too high, the water evaporates quicker and it could possibly burn. You’ll notice if it needs to be turned down or up, just a simmer. Hope that helps!!

  64. 117
    Alexis Gonzales :

    Wich heat setting do you use when you cover it with a lid and let it cook? πŸ™‚

  65. 118

    I can’t use bullion cube it has msg. If I use can chicken broth how would I work that with the water? If you can help it would be appreciated. I really would like to try this. Thank you

    • 119

      Maybe half chicken broth and half water..that would be 2 cups of each. The bouillon adds flavor and the chicken broth will add flavor. I don’t have any on hand, but if there are ratios on the box, I would just follow that, but keep the liquid total to 4 cups. Hope that helps:)

  66. 122

    LOVE this recipe! Have made it 4 times this month. The kids and company alike have enjoyed it, so it has become a staple for Tex-Mex dinners in our home.

    I’ve used a few different rice variations for this recipe and the only one I didn’t care for was the one made with parboiled long grain rice. The flavor was fine, but the texture wasn’t as good. I’ve used Jasmin and long grain rice. When a rice recipe calls for only 20 minutes of cooking, then that’s how long I cook this recipe; then I leave the lid on letting it rest on the back of the stove until ready to eat. This is now a family favorite! Thank you for sharing!

    • 123

      So happy to hear that your family loves this recipe!! We make it all the time, too!! Love your variations!! Thanks so much for letting me know!

  67. 124

    I have never made Mecican rice before and this was super easy and turned out great:)

  68. 126

    Yum! This, by far, is the best Mexican rice I have ever made. Along with the rice, I prepped your cheese enchiladas. ‘Linner’ will be fabulous later in today. Thank you!

  69. 128

    This is the exact recipe my Mother learned from her friend and that I grew up eating at least once a week as a child except we had NM chile powder and chopped green chile in our dish! We just love Mexican Food! I’ve tried to make this regularly but it’s hit and miss for me. It either turns out to be delicious or crunchy! I think it is the browning that causes it to harden. Please tell me how long you brown the rice and if the 3/4 c of oil is what keeps it from becoming crunchy. I might not be using enough oil in my cooking. I noticed another person had the same problem here that I do…Any thoughts on this?
    Cizon recently posted..SeasonsMy Profile

    • 129

      It is just 3/4 cup, which browns the rice, but I only brown until they are golden (a light, pale, yellow color) then I add the other ingredients and simmer on very low for about 40-45 min (covered). I do stir every so often. Hope this all helps. Key is to not burn rice at the beginning and to keep heat on low while simmering. Let me know if you have any other problems!

  70. 130

    Thank you for sharing this & other recipes! I read your blob and always surprised & pleased to find I’m not the only 1/2 white 1/2 Mexican that looks very white but loves to cook yummy Mexican, and I’m a Luna to boot! Anyways keep up the great recipes, I’m always looking for yummy food to feed my family 😊

  71. 132

    This recipe tastes very similar to Spanish rice you would be served at most Mexican restaurants in the southwest US. If that is what you’re looking for, this recipe is perfect.

  72. 134
    marisa gramer :

    This recipe is very close to our family’s recipe! Even tho we are Italian, my Godmother and Godfather were both married to Mexicans! Absolutely yummy!
    I hope everyone will make this, I know they will enjoy it! Marisa

  73. 136
    Ann Hedgepeth :

    I’m certainly going to try the rice dish very soo. I love Spanish rice…

  74. 138

    That’s a great picture of your parents and yes, your mom is beautiful!!

    This recipe sounds great but, do you rinse the rice of the day before you make it so it has time to dry or will it not splatter in the hot oil?

    • 139

      Thanks so much!! I’ll tell her you said that πŸ™‚ I do not soak the rice. It doesn’t splatter, though I do pour it in slowly πŸ™‚ Hope you enjoy!!

  75. 140

    It’s the best!!! Been our go to for years! Thanks for sharing! ☺
    tally tips and tricks recently posted..What is The Meaning of Sundry Debtors and Sundry CreditorsMy Profile

  76. 142

    This was so yummy. I have always wanted to know how to make this rice. I even asked the restaurant we go to. Thank you.

  77. 144

    Love your rice, and the fact that you use cumin. I am always asked about what is different in my rice and it’s the cumin. My grandmother cooked thru the great depression for a big family but never left out adding the love and flavors of our culture. It warm my heart to see family’s passing on traditions and great food. I still make home made tortillas and have taught my girls to keep our culture alive with good home cooking. Keep learning and blogging.

  78. 146

    Yummy! Would have rated 5 stars, but the 5th star wouldn’t light up!
    5 STARS!

  79. 148

    So easy. It turned out great. Total stovetop time for me was 35 minutes. Maybe I had it too high.

  80. 150

    How to make home made 505 sauce..

  81. 152

    7 years later, but I just wanted to let you know that I have made this rice tons since I found this recipe a few years ago, and it is one of the very few online recipes that I am constantly going back to. I make it with some black beans and saute a little chicken and it’s a great full meal! So good! Soooo many online recipes are not very good, but this one is great!!

  82. 154
    Brandie EscarzΓ ga :

    Your mom is such a pretty lady. What a cute couple!! My mom made her rice similar to this recipe. Thank you for sharing. It is an amazing recipe. Can’t wait to share with a friend who loves Mexican rice.

  83. 156

    Hello! A couple of questions please. Reading the comments, I saw several people asked about the amount of oil used, saying 3\4 a cup seemed like too much oil. The ingredients state 1\4 to 1\3 c. Of oil. What is the correct amount of oil? And the ingredients state 2 chicken bullion cubes in 4 cups of water, but in the directions it states to put 1 bullion cube into 4 cups of water. Should I use 1 or 2? Thank you very much and I am very excited to try your recipe!☺