This flavorful Spanish Rice (Mexican Rice) tastes just like the rice at your favorite authentic Mexican restaurant! It's so easy to make and pairs well with so many dishes like tacos, enchiladas, burritos, and taquitos.
Heat 1 tablespoon oil in a 2 quart pot over medium-high heat.
Add 2 tablespoons onion (and 1/2 jalapeno) and sauté for 2 minutes. Add 1 cup rice, and cook while stirring frequently until opaque, slightly browned, and smells nutty (4-5 minutes). Add garlic and cook another 30 seconds.
Stir in 1 1/2 cups water (or amount of water recommended on rice package), 2 tablespoons tomato paste, 2 teaspoons tomato bouillon, and 1/2 teaspoon salt.
Bring to a boil, stir (scraping the bottom of the pan), cover, and reduce heat to low. Cook for 18 minutes.
When timer goes off, do NOT lift lid. Remove pot from heat and let stand (covered) for 10 minutes. Fluff rice and serve.
Notes
*Check the water to rice ratio on the package and use what is recommended. Regular long-grain white rice usually has a 2:1 ratio.**Tomato bouillon is found in international aisle in Hispanic food section. (If using the cube version, heat up the water and dissolve it completely before adding to the pot.)