my mexican rice
(2 RATINGS)
My family loves this rice! Especially my oldest son. It is great with tacos, enchiladas, fajitas or just add some meat and have as a main dish!
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prep time
10 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 tablespoon bacon drippings or vegetable oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup jasmine or long grain rice, uncooked
- 2 cups water or chicken broth
- 2 teaspoons chicken bouillon granules
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons ketchup
How To Make my mexican rice
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Step 1In medium sized pot, heat drippings or oil over medium heat. Add the onions and sauté until transparent. Add the uncooked rice and stir continuously until the rice starts to toast. Add the minced garlic and cook about a minute longer.
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Step 2Pour in the water or broth; add the chicken bouillon granules, onion powder, garlic powder, cumin, chili powder, salt and pepper. Stir and add the ketchup.
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Step 3When the mixture comes to a boil; reduce the heat to low and cover with a lid. Cook for 20 minutes. DO NOT open the lid during this cooking time. After 20 minutes remove from heat and allow to rest for 5 minutes before fluffing with a fork. Enjoy!
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Step 4Optional: You can add cooked ground beef or chicken right before cooking for 20 mins. Sometimes I add a little whole kernel corn and a can of Ro-tel tomatoes and green chilis instead of ketchup!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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