mexican rice
(1 rating)
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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(1 rating)
yield
6 - 8
prep time
5 Min
cook time
20 Min
method
Stove Top
Ingredients For mexican rice
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1 cregular rice
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2 Tbspbutter, margarine, or oil
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1 Tbsptomato bouillon
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2 cwater
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1/4 cchopped onion (optional)
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1/2 cmixed vegetables, frozen (optional)
How To Make mexican rice
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1Heat oil in frying pan. Add rice and onions if using. Cook until rice is parched and beginning to brown.
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2Add water, bouillon, and vegetables if using and cover.
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3Cook for 20 minutes and turn off heat. Let sit for about 5 minutes. Fluff rice and serve.
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4Just 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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