mexican rice
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.
prep time
5 Min
cook time
20 Min
method
Stove Top
yield
6 - 8
Ingredients
- 1 cup regular rice
- 2 tablespoons butter, margarine, or oil
- 1 tablespoon tomato bouillon
- 2 cups water
- 1/4 cup chopped onion (optional)
- 1/2 cup mixed vegetables, frozen (optional)
How To Make mexican rice
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Step 1Heat oil in frying pan. Add rice and onions if using. Cook until rice is parched and beginning to brown.
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Step 2Add water, bouillon, and vegetables if using and cover.
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Step 3Cook for 20 minutes and turn off heat. Let sit for about 5 minutes. Fluff rice and serve.
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Step 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! 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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