Mexican Rice

Kay Cowell


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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15 Min
30 Min
Stove Top


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

How to Make Mexican Rice


  • 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

Printable Recipe Card

About Mexican Rice

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

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