Mexican Rice

Mary Ann Hanson

By
@DeaconGrandma

The main reason I am posting this recipe is so it will be safe and I can find it again! This is the recipe that is most like the rice served at the Mexican restaurants where I live. The others I have tried have been too heavy on the tomato. This is a very light flavor. Tomato bouillon can be found in the ethnic food aisle. The brand I have is Knorr: Caldo de Tomate. The recipe comes from cooks.com.


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Comments:

Serves:

6 - 8

Prep:

5 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 c
regular rice
2 Tbsp
butter, margarine, or oil
1 Tbsp
tomato bouillon
2 c
water
1/4 c
chopped onion (optional)
1/2 c
mixed vegetables, frozen (optional)

Directions Step-By-Step

1
Heat oil in frying pan. Add rice and onions if using. Cook until rice is parched and beginning to brown.
2
Add water, bouillon, and vegetables if using and cover.
3
Cook for 20 minutes and turn off heat. Let sit for about 5 minutes. Fluff rice and serve.
4
Just before serving I have also squeezed juice of half a lime and added a tablespoon of fresh, chopped cilantro with the rice. This is so good.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican
Other Tag: Quick & Easy