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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I came up with this recipe after my mother in law gave me a recipe that she eyeballs...I tried and could not make a good Mexican rice. Finally, I altered and exchanged ingredients until I came up with this one.This recipe works well for beginners or someone who needs a flavorful, quick Mexican rice. It cuts out the step where you boil and blend jalapenos, tomatoes, onion, and garlic and blends them. I hope you enjoy as much as I do...and my guests! Ingredients:
1 cup rice (white, long grain) |
2 cups water |
0.75 (8 ounce) can tomato sauce |
1 teaspoon chicken bouillon (i prefer knorr) |
1 teaspoon salt |
1 teaspoon minced garlic, fresh or from the jar |
oil |
Directions:
1. Coat bottom of pan with oil (app 1 tablespoon corn oil) on med to med/high heat. Add rice and stir until coated with oil. Continue stirring until rice becomes solid white in color. Depending on your pan, you may need to add a tad bit more oil.
2. Once rice is white in color, quickly add water, tomato sauce, bullion, salt, and garlic. Stir and cover. Lower to medium to medium/low heat for approximately 20 minutes.
3. DO NOT PEEK! DO NOT STIR!
4. Fluff rice. Each grain should appear split down the middle and be a light pink/orange color.
5. Enjoy!
6. Note: it you over stir it will be mushy, if you peek it will not split down the middle. And in the last step, if you have a film of tomato sauce on top, don't worry. When you fluff it will be fine.
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