Easy Delicious Mexican Rice

  • Author: Glenda Embree


  • 4 cups chicken stock
  • 4 cups (any brand) minute rice
  • 5 tsp Caldo de Tomate (tomato boullion)
  • 1 tsp cumin powder


  1. Dissolve the Caldo de Tomate and cumin in the chicken stock, in a 3-quart pan.
  2. Bring the stock to a rolling boil.
  3. Shut off the heat.  Add the rice.  Cover pan with a tight-fitting lid.
  4. Let rest, covered, for 5 minutes.
  5. Remove lid, fluff rice and serve.