Mexican Rice

Kay Cowell

By
@kaycowell

Knorr's Caldo de Tomate is found on the Mexican food isle. This is the best Mexican rice I ever tasted. This recipe was given to me by my sister that lives in Corpus and it is a staple in south texas


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Rating:

Comments:

Serves:

8

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

2 c
rice, long grain
2 Tbsp
vegetable oil, just enough to coat the rice
4 c
water
2 Tbsp
knorrs caldo de tomate

Directions Step-By-Step

1
in a large cast Let rice cook to a golden brown over medium heat. Do not scorch you may add finely diced onion to your taste at this time
2
Add water carefully to keep from spatter
3
add tomate' 1 tablespoon at a time, to taste.
4
turn down heat cover and simmer until water is absorbed
5
You can add a few kernels of frozen corn and a few frozen green peas when you add the water

About this Recipe

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