Angi’s Mexican Rice

My mom and I have been trying for a LONG time to replicate a rice that we would get at a local Mexican place when I was a kid. (She wanted it primarily to surprise my brother because he loved it so much!) Well, kids, this is it… I altered another recipe to get it SO CLOSE to Lolly’s rice

Angi's Restaurant Style Mexican Rice

Prep Time 5 minutes
Cook Time 40 minutes
Servings 8 people


  • 4qt pot
  • 4qt pot lid


  • ½ cup vegetable oil
  • 2 cups long grain rice
  • ½ tsp garlic powder
  • 1 tsp salt
  • 1 tsp cumin
  • 4 oz tomato sauce half of an 8oz can (the little one)
  • 4 cubes chicken bouillon
  • cups water


  • Heat oil in pot on medium heat
  • Add rice and lightly brown
  • Add spices and bouillon until golden brown
  • Pour in tomato sauce and integrate thoroughly
  • Pour in water (slowly)
  • Stir and bring to a boil
  • Once boiling, lower heat to simmer
  • Simmer covered for 20 minutes or until desired tenderness
  • Stir occasionally and fluff with fork to serve