Mexican Rice

I’ve always used Mahatna long-grain for these types of spiced-rice dishes but they can be a bit tricky.  This time, I used Uncle Ben’s and every grain was cooked perfectly.


  • 3 cups of Uncle Ben’s white long grain rice
  • 6 cups of chicken stock
  • 1 tablespoon of olive oil
  • 10 cloves of garlic, chopped
  • 2 tablespoons of tomato paste
  • 1 1/2 tablespoon of tomato chicken bouillon
  • 1 tablespoon of unsalted butter
  • 1/4 cup of cilantro, finely chopped


  • 2 tablespoons of chopped cilantro
  • 2 wedges of lime


Preparation Instructions:

Heat up a pot on medium heat with olive oil and add the chopped garlic.  Cook for a few minutes until it’s golden and aromatic.  Add chicken broth, tomato chicken bouillon, and tomato paste, and mix well.  Pour in the rice, add butter and stir well bringing it to a boil.  Lower heat and let it simmer covered for 20 minutes.  After about 5 minutes, add in finely chopped cilantro and stir.  Close lid and let simmer for the rest of the time.  When it’s done, let it sit for about 5-7 minutes before uncovering.  Open lid, squeeze in juice of two small wedges of lime and stir well.  Transfer to a serving bowl and garnish with chopped cilantro.  Enjoy!