Mexican Restaurant Style Yellow Rice

  • Author: Michelle @ Blackberry Babe
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30
  • Yield: 3


  • 3 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 cups water, set to boil in medium sized pot
  • 1 – 1/2 cups uncooked yellow rice
  • 1/4 tsp cayenne pepper
  • 3 tsp chicken bouillon powder
  • 3 cups boiling water
  • 2 roma tomatoes, peeled, seeded and chopped
  • Optional: 1 cup corn or frozen mixed vegetables, add at the same time as tomatoes


  1. In a large skillet, heat oil over medium heat. Add onion, garlic and rice and cook, stirring constantly for about 5 minutes. Be careful that the garlic doesn’t burn.
  2. In a separate bowl, dissolve the bouillon into boiling water.
  3. Add cayenne to rice and onion mixture in skillet in skillet. Pour the bouillon/boiling water mixture into the skillet. Bring to boil, cover and simmer for 20 minutes or until liquid is absorbed.
  4. Add tomatoes. Cook over low heat, stirring until tomatoes are heated through, about three minutes.


  • Serving Size: 6