Mexican Rice Recipe

Name: Mexican Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 chicken bouillon cubes (, chopped); 2 1/4 cups warm water; 3 Tablespoons canola oil; 1 ½ cups long grain white rice; 1/2 cup onion (, finely diced); 2 cloves garlic (, minced); 14.5 ounce can crushed tomatoes (, or petite diced tomatoes); 1/4 teaspoon ground cumin (, more to taste); 1 teaspoon salt (, more to taste)

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 6

Cost: $3.47 /serving

Author : Jamielyn Nye

mexican rice

Ingredients

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2 chicken bouillon cubes (, chopped)2 1/4 cups warm water3 Tablespoons canola oil1 ½ cups long grain white rice1/2 cup onion (, finely diced)2 cloves garlic (, minced)14.5 ounce can crushed tomatoes (, or petite diced tomatoes)1/4 teaspoon ground cumin (, more to taste)1 teaspoon salt (, more to taste)

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Instructions

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Step 1

Place the chicken bouillon cubes in a bowl with warm water. Microwave for 1-2 minutes to allow dissolve.

Step 2

Pour oil in a large skillet over medium heat. Add rice and cook for about 5-10 minutes or until lightly golden brown. Then push rice to one side of the skillet. Add diced onions and cook 2 to 3 minutes and then stir in garlic and cook an additional minute. Combine onions and rice.

Step 3

Add tomatoes, including juice to rice mixture. Press down on some of the tomatoes with a fork to smash. Add in water/bouillon mixture, cumin and salt, stir and bring to a boil.

Step 4

Once at a boil, turn heat to low and place lid on the pan. Simmer for 25-35 minutes, or until the rice has absorbed the liquid and the rice is cooked through.

Step 5

Remove from heat and fluff with a fork. Stir in fresh cilantro if desired. Salt and pepper to taste. Enjoy with your favorite Mexican dish!