This vibrant rice dish brings authentic Mexican flavors to your table with minimal effort. The Knorr Caldo de Tomate adds a rich, tomato-infused depth that transforms simple ingredients into something special.
I developed this method after years of testing different approaches, always seeking that perfect balance of fluffy texture and bold taste. The secret lies in toasting the rice first, which creates a nutty base for the flavorful broth.
What results is a side dish that’s colorful, aromatic, and packed with savory goodness. Each grain absorbs the tomato seasoning, delivering consistent flavor in every bite.
Perfect alongside tacos, grilled meats, or as a standalone vegetarian option. This recipe proves that restaurant-quality results are achievable at home.
Ingredients for Mexican Rice Recipe with Knorr Caldo De Tomate
Long-grain rice, Knorr bouillon, and a few pantry staples create this vibrant side dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Long-Grain White Rice 🌾 | 1 ½ cups | Rinsed until water runs clear |
| Knorr Caldo de Tomate Bouillon 🍲 | 1 piece | Tomato-flavored bouillon cube |
| Vegetable Oil 🫒 | 3 tbsp | Neutral flavor for toasting rice |
| Garlic Cloves 🧄 | 3 cloves | Minced finely for even distribution |
| Yellow Onion 🧅 | ½ whole | Finely diced for texture |
| Tomato Sauce 🍅 | ½ cup | Plain, no added seasonings |
| Chicken Broth 🥣 | 2 ½ cups | Low-sodium preferred for control |
| Frozen Peas 🌱 | ½ cup | Optional for color and texture |
| Carrot 🥕 | 1 whole | Small dice for even cooking |
| Bay Leaf 🍃 | 1 whole | Removed before serving |
| Ground Cumin 🌿 | ½ tsp | Toasted briefly with rice |
| Dried Oregano 🍃 | ½ tsp | Mexican oregano if available |
| Salt 🧂 | ½ tsp | Adjust to taste after cooking |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish (the good stuff, not dried) |
The rice quality matters here. Long-grain white rice gives you that fluffy texture—avoid instant or short-grain varieties. Knorr Caldo de Tomate is non-negotiable for the authentic flavor; find it in the Latin foods aisle at Kroger or Walmart. The bouillon cube dissolves completely in hot liquid, so no chunks. I always use Mahatma or Carolina brand rice for consistent results.
No tomato bouillon? One tablespoon tomato paste plus extra salt gets you close but won’t be the same. Vegetable broth can replace chicken broth (use low-sodium to control seasoning). Fresh tomatoes won’t work here—they’ll make the rice mushy. The peas and carrots are optional but add great color (frozen works in a pinch). Want more heat? Add a pinch of cayenne with the spices.
Rice keeps 4-5 days in the fridge—reheat with a splash of water to restore moisture. The cilantro garnish is best added fresh, so store stems in water like flowers. This dish freezes well for up to 3 months, though the texture softens slightly. Always rinse your rice first (worth the extra minute).
Why You’ll Love This Recipe
- One Pot Wonder: I toss everything in a single pot and let the Knorr Caldo de Tomate bouillon work its magic—no fancy techniques, just flavor.
- Tomato-Kissed Comfort: The bouillon infuses the rice with that rich, tangy depth, while the garlic and onion add layers that taste like home.
- Weeknight Hero: Honestly, this is my go-to when I need something ready before the kids start asking for snacks.
- Stretches Far: Leftovers taste even better the next day, and it feeds my family of four with room to spare.
Step-by-Step Instructions for Mexican Rice With Knorr Caldo de Tomate
Master the technique for perfectly fluffy rice with rich tomato depth and vibrant color.
Step 1: Toast the Rice and Aromatics
Heat the 3 tbsp vegetable oil in a large skillet over medium heat. Add the 1.5 cups Long-Grain White Rice and toast, stirring frequently, for 5-7 minutes until the grains turn light golden brown and emit a nutty aroma.
Add the 0.5 tsp Ground Cumin and 0.5 tsp Dried Oregano to the rice during the last 30 seconds of toasting. This brief bloom in hot oil intensifies their earthy notes. Stir in the 3 cloves Garlic Cloves and 0.5 whole Yellow Onion and cook for 2 minutes until the onion softens slightly and becomes translucent.
This foundational step creates a base layer of flavor and prevents the rice from becoming mushy during cooking. Watch carefully—you want golden, not dark brown, to avoid bitterness.
Step 2: Incorporate Tomato and Broth
Pour in the 0.5 cup Tomato Sauce and stir to coat the rice mixture. Cook for 1-2 minutes until the tomato sauce darkens slightly and begins to caramelize at the edges. This deepens the color and adds complexity to the finished dish.
Add the 1 piece Knorr Caldo de Tomate Bouillon, 1 whole Carrot (small diced), and 1 whole Bay Leaf. Pour in the 2.5 cups Chicken Broth and stir to combine. The bouillon will dissolve quickly into the hot liquid.
Bring the mixture to a boil, then immediately reduce the heat to low. This temperature control is crucial for even cooking and preventing the rice from sticking to the bottom of the pan.
Step 3: Simmer Until Liquid Absorbs
Cover the skillet with a tight-fitting lid and let it simmer undisturbed for 18-20 minutes. Resist the urge to stir during this time—this allows steam to build and cook the rice evenly from top to bottom.
After 15 minutes, check the rice: the grains should be plump and nearly all the liquid should be absorbed. If there’s still visible liquid on top, replace the lid and cook for another 3-5 minutes.
Once the rice is tender and the liquid is absorbed, remove the pan from heat. Discard the 1 whole Bay Leaf and gently fold in the 0.5 cup Frozen Peas. The residual heat will warm them through without overcooking.
Step 4: Rest and Garnish Before Serving
Cover the skillet again and let the rice rest for 5-10 minutes. This final step allows the grains to firm up slightly and absorb any remaining moisture, resulting in perfectly fluffy rice.
Season with the 0.5 tsp Salt, adjusting to taste. The Knorr bouillon adds significant saltiness, so taste first before adding the full amount. Fluff the rice gently with a fork to separate the grains.
Transfer to a serving dish and garnish with the 0.25 cup Fresh Cilantro. The bright green herbs add a fresh contrast to the rich, tomato-infused rice. Serve warm as a vibrant side dish.
Pro Tips For Making Mexican Rice Recipe With Knorr Caldo De Tomate
- Toast the rice first: Heat the rice in oil for 3-4 minutes until golden—this keeps it from turning mushy when you add the liquid. I learned this the hard way after my first few batches came out gluey.
- Dissolve the bouillon: Mix the Knorr Caldo de Tomate into hot water or broth before adding it to the rice. Sounds weird, but it works—no clumps, just even flavor.
- Skip the rinse: Don’t rinse the long-grain rice for this recipe—the starch actually helps create that classic sticky texture Mexican rice is known for.
- Use medium heat: After adding liquid, keep the heat steady at medium. Cranking it too high burns the bottom, and too low leaves it undercooked—I’ve done both.
Best Sauces and Condiments for This Recipe
Fresh Toppings
Fresh cilantro is my go-to garnish—¼ cup chopped adds a bright, herbaceous finish that cuts through the richness. I always use the same wooden spoon Nonna gave me to taste the rice before garnishing.
Creamy Additions
A dollop of sour cream or Mexican crema adds a cool, creamy contrast to the warm, tomato-infused rice. Stir in 2 tbsp right before serving for a marbled effect.
Spicy Kick
For heat lovers, pickled jalapeños or 1 tbsp hot sauce bring the perfect spicy balance. I love the tang of Tapatío with this dish—it complements the tomato base beautifully. 🌶️
Cheesy Finish
Sprinkle ½ cup crumbled cotija or queso fresco over the top just before serving. The salty, crumbly texture adds a delicious contrast to the fluffy rice.
Citrus Zing
A squeeze of fresh lime juice brightens all the flavors. I add about 1 tbsp right before serving, then let everyone add more to taste.
Extra Freshness
Diced avocado or pico de gallo adds freshness and color. I like ½ cup diced avocado for creaminess without overpowering the dish. Cooking should be as enjoyable as eating, after all! ✨
Nutrition Facts
Frequently Asked Questions
Can I use brown rice instead of white?
You can, but adjust the liquid to 3 cups and simmer for 40-45 minutes. The texture will be chewier, and the color less vibrant. White rice gives the classic fluffy result.
Why did my rice turn out mushy?
Likely over-stirring or lifting the lid during cooking. Keep it covered and undisturbed for the full 18-20 minutes. Also, always rinse rice first to remove excess starch.
Can I make this in a rice cooker?
Yes! Sauté rice and aromatics in the pot first, then add all liquids and cook on the standard setting. Skip the resting step—the cooker handles it.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat with a splash of water to restore moisture. Freezing works but softens the texture.
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