Fluffy rice that tastes like a fiesta—without bouillon? Yes, please. Tonight we skip the cube and still get big sabor. No mystery powders. Just pantry heroes. Your kitchen will smell amazing, your spoon will dance, and everyone will ask for seconds.

Yes—you can make Mexican rice without bouillon. Toast the rice in oil, then cook it with tomato, onion, garlic, salt, and water (or homemade stock). That’s it. Big flavor. No cube.

Why Skip Bouillon (and Still Get Flavor)

• Cleaner taste: No extras you can’t pronounce.
• Easy pantry swap: Tomato, onion, garlic, salt—done.
• Budget win: Simple ingredients you already have.

What You Need (Simple Pantry List)

• 1 cup long-grain white rice
• 2 tbsp neutral oil (canola or avocado)
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1/4 cup very finely chopped onion (or 1 tsp onion powder)
• 2 tbsp tomato paste or 1/2 cup strained tomato puree
• 1 3/4 to 2 cups water or unsalted homemade stock
• 3/4 tsp fine salt (start here; add to taste)
• Optional boosts: 1 bay leaf, pinch of cumin, squeeze of lime, handful of peas

Fast Flavor Boosters (No Bouillon Needed)

• Tomato paste: Deep color and rich taste.
• Garlic + onion: Classic arroz rojo base.
• Toast the rice: Nutty flavor in 3 minutes.
• Salt right: Taste at the end; add a pinch if needed.

Step-By-Step (Kid-Simple, Adult-Yummy)

1. Rinse: Rinse rice in cool water until it runs clear. Drain well.
2. Toast: Warm oil in a pot over medium. Add rice. Stir until light golden, 3–4 minutes.
3. Sauté: Add onion and garlic. Cook 30–60 seconds, just fragrant.
4. Tomato in: Stir in tomato paste (or puree). Coat the grains.
5. Liquid & salt: Pour in 1 3/4 cups water (up to 2 cups if you like softer rice). Add salt and optional bay leaf/cumin.
6. Simmer: Bring to a gentle boil. Lower heat to low. Cover.
7. Cook: 15–18 minutes, until liquid is gone and rice is tender.
8. Steam: Turn off heat. Rest covered 10 minutes. Fluff with a fork.
9. Finish: Squeeze a little lime. Fold in peas if you like. Taste salt.

Chef Tips for Perfect Texture

• Right ratio: 1 cup rice : 1 3/4–2 cups liquid.
• No peeking: Lid stays on while cooking and resting.
• Even heat: Keep it low so the bottom doesn’t burn.

Allergy-Friendly & Add-Ons

• Gluten-free: Use water or certified GF stock.
• Vegan: Water + tomato + garlic + onion is perfect.
• Protein ideas: Add black beans at the end for a full meal.

Flavor Switch-Ups (Same Method)

• Roasted Veg Base: Blend 1/2 cup roasted tomato, onion, and garlic with water for the liquid.
• Green Rice: Blend cilantro, spinach, jalapeño, and water; skip tomato for a bright “verde.”
• Smoky Touch: Add a tiny pinch of chipotle powder with the tomato.

Fix-It Guide

• Rice is hard: Sprinkle 2 tbsp hot water, cover, steam 5 more minutes.
• Too wet: Uncover, low heat 2–3 minutes, then rest covered.
• Too bland: Add a pinch more salt and a squeeze of lime.

Make-Ahead, Store, Reheat

• Fridge: 4 days in a sealed container.
• Freezer: Up to 2 months, flat in a bag.
• Reheat: Splash of water, cover, warm on low or in the microwave.

Quick FAQ

Can I use brown rice? Yes. Rinse, then use 2 1/4 cups liquid and cook 35–40 minutes.

Do I need fresh onion and garlic? No. Onion powder and garlic powder work great. Start with 1 tsp each.

What if I only have tomato sauce? Use 1/2 cup sauce and reduce water by 1/4 cup.

5-Minute “Cheat” Version (Weeknight Win)

1. Toast 1 cup rice in 2 tbsp oil for 2–3 minutes.
2. Stir in 2 tbsp tomato paste, 1 tsp garlic powder, 1 tsp onion powder, 3/4 tsp salt.
3. Add 1 3/4 cups hot water. Cover, low heat, 15–18 minutes. Rest 10 minutes. Fluff.

Serve It Like Abuela

• With beans and tortillas.
• Inside tacos and burritos.
• Next to roasted veggies or grilled chicken.

That’s the whole trick: toast, tomato, aromatics, salt, and patience. No bouillon. All sabor.

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