Mexican Recipes
Perfect Mexican Rice (T & T)
Mexican rice is always fried before adding the other ingredients.
Ingredients
- 2 cups long grain rice
- Vegetable oil
- 1/4 yellow onion, chopped
- 1 Roma tomato, diced
- 1 clove garlic, minced
- Pepper
- Tomato bouillon (Knorr Tomate)
- Chicken bouillon
- 4 cups hot water or broth
Instructions
- Saute rice in oil until light brown.
- Add onion, tomato and garlic. Season with pepper, tomato bouillon and chicken bouillon.
- Add hot water or broth; mix well. Cover for 15 minutes and cook over medium-low heat. DO NOT STIR OR UNCOVER!
- After 15 minutes, turn flame off and let sit covered for another 5 to 10 minutes.
- Uncover and let sit for another 5 minutes, then gently fork fluff.
Notes
Rice will cook best in a nonstick skillet.