Welcome back food family!
Today we are making Mexican rice! In my house there are very high standards for rice! If it doesn’t taste like my mom’s rice… we don’t like it! 👎🏼 😂👎🏼
You might think…What’s so difficult about making rice, you simply fry it and add tomato sauce, right?... Well, not exactly!
Rice is not just rice. When done right Mexican rice is full of flavor and delicious! 😋
There are numerous yummy variations. This is how my mom prepares her recipe. I hope you enjoy it as much as we do!
Servings: 8
Ingredients:
2 cups WHITE RICE
4 cups WATER
1/4 piece ONION
2 TOMATOES
2 GARLIC CLOVES
1 to 2 tbs OIL (Canola, Vegetable or Avocado)
1/8 ONION sliced
KNORR CHICKEN BOUILLON to taste
(Can replace bouillon with a vegan option)
Instructions:
1-Blend the 1/4 piece of ONION, TOMATOES and GARLIC CLOVES. Set aside.
2-In a pan over medium heat add the OIL. Once hot add the 1/8 SLICED ONION and sauté for about a minute then add the RICE. Keep stirring until the rice is toasty and golden brown. About 3 to 5 minutes. This toasting process is very important to getting the best flavor out of the rice.
3-Add the tomato sauce you blended earlier. Mix to cover all the rice with the sauce. Keep stirring for about a minute.
4-Add the WATER to the rice and season with KNORR CHICKEN BOUILLON to taste. I usually add 1 tbs of chicken bouillon per every 2 cups of water, but it's entirely your choice.
5-Lower the heat to low. Cover the pan and let the rice cook for 30 to 45 minutes or until the rice is soft and fully cooked through.
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