Fluffy, tasty Mexican rice—no chicken bouillon needed.

Craving that red, fluffy rice from home? But you’re out of chicken bouillon… or you just don’t want it. No stress. We can still make rice that sings. Bright tomato. Warm garlic. Happy pan. Dinner wins.

Short answer: Yes, you can make Mexican rice without chicken bouillon. Use veggie broth or water plus salt, tomato purée, onion, garlic, and a little oil. Toast the rice, add sauce, simmer, rest, and fluff. That’s it.

What You’ll Need (Simple Pantry Heroes)

• 1 cup long-grain white rice
• 2 tbsp neutral oil (canola, avocado, or olive oil)
• 1/3 cup tomato purée (or blended canned tomatoes)
• 1/4 cup very finely diced onion
• 1 small garlic clove, minced (or 1/4 tsp garlic powder)
• 1 3/4 cups low-sodium vegetable broth (or water + 3/4 tsp fine salt)
• 1/4 tsp ground cumin (optional but cozy)
• 1 bay leaf (optional)
• 2–3 tbsp peas or diced carrots (optional color pop)
• Fresh lime wedge and cilantro to finish (optional)

Flavor Without Bouillon: Smart Swaps

• Vegetable broth: Clean, light, easy.
• Tomato power: Tomato purée or paste = big flavor.
• Umami boost (pick one): 1/2 tsp soy sauce, or 1/2 tsp white miso whisked into the broth, or 1 tsp nutritional yeast. Keep it small so rice still tastes “Mexican,” not “soup.”
• Aromatics: Onion + garlic do heavy lifting.
• Spice whisper: Tiny cumin, or a pinch of chili powder for warmth.

Step-by-Step: Fluffy Every Time

1. Rinse the rice in cool water until it runs clear. Drain well.
2. Toast it: Warm oil in a pan (medium). Add rice. Stir 3–4 minutes until light golden and nutty.
3. Build flavor: Stir in onion and garlic for 30–60 seconds.
4. Color magic: Add tomato purée and cumin. Stir 30 seconds.
5. Liquid in: Pour in veggie broth (or water + salt). Add bay leaf and veggies if using. Bring to a gentle boil.
6. Simmer low: Cover. Turn heat to low. Cook 15–18 minutes, until liquid is gone and rice is tender.
7. Rest: Turn off heat. Keep covered 10 minutes. Do not peek.
8. Fluff & finish: Remove bay leaf. Fluff with a fork. Squeeze a little lime. Sprinkle cilantro.

Fast Tomato Options (Pick What You Have)

• Tomato purée: Smooth and fast.
• Canned diced tomatoes: Blend for a smoother sauce.
• Tomato paste: 1 tbsp paste + 1 tbsp water = rich color and taste.
• Fresh tomato: Blend 1 small ripe tomato with 1/4 cup water.

The Golden Ratio (No Guessing)

• For long-grain white rice: 1 cup rice : 1 3/4 cups liquid.
• At altitude or very tight lids, you may need up to 2 cups liquid.

Make It Your Way (Diet-Friendly)

• Vegan: Use veggie broth or water. Done.
• Gluten-free: Most veggie broths are GF, but check labels. Water + salt is safest.
• Low-sodium: Use water and add salt to taste.

Add-Ins That Still Feel Classic

• Peas, carrots, or corn (small handful)
• Jalapeño or serrano (seeded, minced) for gentle heat
• A squeeze of lime and a dust of chili powder at the end

Common Mistakes (And Easy Fixes)

• Soggy rice: Too much liquid. Next time, use 1 3/4 cups. Let it rest covered 10 minutes.
• Undercooked: Add 2–3 tbsp hot water, cover, cook 2–3 more minutes.
• Bland: Add a tiny splash of soy sauce or a pinch more salt and lime at the end.
• Mushy: Stirring during simmer breaks grains. Don’t stir. Just let it cook.

30-Minute Skillet Version (Meal-Prep Hero)

1. Toast 2 cups rice in 3 tbsp oil.
2. Add 2/3 cup tomato purée, onion, garlic.
3. Add 3 1/2 cups veggie broth, bay leaf, pinch cumin.
4. Cover, simmer 18–20 minutes. Rest 10. Fluff.

Storage & Reheating

• Fridge: 4 days in a tight container.
• Freeze: Up to 2 months, flat in bags.
• Reheat: Splash of water, cover, warm on low—or microwave covered in short bursts. Fluff.

Quick FAQ

Can I use brown rice? Yes. Rinse. Use 2 cups liquid per 1 cup rice. Simmer 35–40 minutes. Rest 10.

No tomato? Use 1/2 tsp mild chili powder and a pinch of paprika for color, plus a squeeze of lime at the end.

No onion or garlic? Use 1/2 tsp onion powder and 1/4 tsp garlic powder.

Tiny Chef Tips That Change Everything

• Rinse rice until water runs clear. Less gum. More fluff.
• Toast to pale gold for a nutty taste.
• Keep the lid on. Steam makes the magic.
• Always rest 10 minutes. It finishes cooking gently.

Ready-to-Print Recipe Card

Mexican Rice (No Chicken Bouillon)

Makes: 4 servings | Time: 30 minutes

Ingredients: 1 cup long-grain white rice, 2 tbsp oil, 1/3 cup tomato purée, 1/4 cup diced onion, 1 small garlic clove, 1 3/4 cups veggie broth (or water + 3/4 tsp salt), 1/4 tsp cumin, 1 bay leaf, peas/carrots (optional), lime, cilantro.

Directions: Rinse rice. Toast in oil 3–4 minutes. Stir in onion, garlic, then tomato and cumin. Add broth, bay leaf, veggies. Boil, then low simmer, covered, 15–18 minutes. Rest 10. Fluff. Lime. Cilantro. Serve.

Serve It Like a Pro

• With beans and a quick salad
• Under sizzling fajitas
• Inside burritos to keep them fluffy
• Next to grilled veggies and salsa

You did it. Bold color. Big flavor. No bouillon.

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