Mexican Rice

1
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

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1in 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
2Add water carefully to keep from spatter
3add tomate' 1 tablespoon at a time, to taste.
4turn down heat cover and simmer until water is absorbed
5You can add a few kernels of frozen corn and a few frozen green peas when you add the water

About Mexican Rice

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