In a 2-cup measuring cup (or small bowl) whisk together water, better than bouillon, cumin, chili powder, paprika, sea salt and black pepper. Set aside.
In a 5-quart saucepan, heat olive oil, onion and garlic over medium-high heat. Cook until the onion is soft.
Add water/seasoning mixture and tomato sauce, cover and bring to a boil.
Then, add rice, cover and bring to a boil again. Once boiling, reduce heat to simmer.
Cover and simmer for 20 minutes.
After 20 minutes, stir the rice then cover it again.
Then, turn off the heat and leave the pot of rice on the warm burner for 10 minutes.
Fluff with a fork and serve garnished with fresh cilantro.
Video
Notes
*or – put all ingredients in a rice cooker and cook until rice is done.Ingredient Substitution Notes
Olive oil. any neutral oil works well, including avocado oil and canola oil.
Onion & Garlic. If desired, you can skip sautéing and instead add 1 teaspoon garlic powder and ½ teaspoon onion powder to the spice mixture.
White rice. brown rice works well too, it just takes about double the time to cook.
Water & bouillon. you can sub chicken broth for the water and bouillon, or vegetable broth. I recommend the better than bouillon brand.
Store/FreezeStore leftover Mexican rice in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months