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taco bell rice recipe

Taco Bell Mexican Rice Recipe

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Prep Time 5 minutes
Cook Time 26 minutes
Total Time 31 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup long-grain white rice
  • 2 tbsp vegetable oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 8 oz tomato sauce
  • 1 1/2 cups chicken broth
  • 1 tbsp tomato paste
  • 1/2 tsp lime juice

Method
 

  1. Heat the 2 tbsp vegetable oil in a medium saucepan over medium heat. Add the 1 cup long-grain white rice and stir for 3 to 4 minutes until the grains turn pale golden.
  2. Add the 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cumin, 1/2 tsp chili powder, and 1/4 tsp salt to the rice. Stir over medium heat for 30 to 45 seconds until fragrant.
  3. Pour in the 8 oz tomato sauce, 1 1/2 cups chicken broth, and 1 tbsp tomato paste. Stir once, bring to a boil over medium-high heat, then reduce to low, cover, and cook for 18 minutes. Remove from heat and rest, covered, for 5 minutes.
  4. Remove the lid, fluff the rice with a fork, stir in the 1/2 tsp lime juice, adjust salt, then spoon into a serving bowl and garnish with fresh cilantro.

Notes

This recipe is intentionally mild, which is true to the original. If you're making it for a crowd or doubling it, use a wide, heavy-bottomed saucepan rather than a tall pot so the steam distributes evenly and the bottom layer doesn't catch. The 5-minute rest off the heat is not optional; it finishes the cook without drying out the top layer.