Mexican Rice Arroz Mexicano

Name: Mexican Rice Arroz Mexicano
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 1 cup long-grain rice; ¼ cup chopped yellow onion; 2 cloves garlic (chopped, or 1 teaspoon garlic powder); 3 cups water or 2 cups water and 1 cup unsalted chicken broth (fresh or packaged); 1/3 cup tomato sauce; 1 tomato or chicken bouillon cube

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 8

Cost: $4.08 /serving

Author : Yvette Marquez

mexican red rice mexican rice

Ingredients

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1 tablespoon olive oil1 cup long-grain rice¼ cup chopped yellow onion2 cloves garlic (chopped, or 1 teaspoon garlic powder)3 cups water or 2 cups water and 1 cup unsalted chicken broth (fresh or packaged)1/3 cup tomato sauce1 tomato or chicken bouillon cube

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Instructions

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Step 1

Heat oil in a medium skillet over medium heat and add rice. Stir until rice is slightly browned. Remove skillet from the heat and add the onions and fresh garlic, if using. Stir until onions are translucent. (The pan is usually warm enough to cook the onions and fresh garlic, keeping them from burning.)

Step 2

Add water, chicken broth, if using, tomato sauce, bouillon cube, and garlic powder, if using. Stir and let mixture come to a boil; lower heat, cover, and simmer for 10 minutes. Stir gently after 10 minutes, cover, and let simmer for another 10 minutes. (If adding canned or frozen vegetables add them during the last 10 minutes.)

Step 3

After the final 10 minutes of cooking, turn heat off, fluff rice with a fork and cover again for another 3 to 5 minutes so liquid can finish absorbing.