The Best Mexican Rice
Once you know how to make The Best Mexican Rice, you will never resort to that boxed stuff again! Making this rice from scratch is not only delicious, it's super easy too! It's all made in one pot and ready in about 30 minutes.
Equipment
- sauce pan with lid
Ingredients
- 1 tablespoon vegetable oil
- 1 cup long-grain white rice uncooked
- 1 yellow onion chopped
- 1 garlic clove minced
- 1 jalapeno chopped (optional)
- 1/2 cup chopped tomato any type work
- 2 cups vegetable or chicken stock
- 1/2 tablespoon cumin
- 1 tablespoon tomato paste
- 1 tablespoon Knorr Tomato Bouillon with Chicken Flavor
- Salt & pepper to taste
- 2 tablespoon chopped cilantro optional garnish
Instructions
- Add oil and rice to a saucepan, stir to thoroughly coat the rice in vegetable oil. Cook over medium heat, stirring frequently until rice is lightly browned and toasted. It goes from light brown to burnt quickly, so stir often and keep your eye on it.
- Once the rice has attained a golden color, add onion, garlic, jalapeno, tomato, broth, cumin, tomato paste, and Knorr bouillon. Stir and taste the liquid for needed salt and pepper. Because of the bouillon, the broth might seem a little salty, but the finished product does not come out as salty.
- Bring liquid to a boil, then reduce heat to simmer, put the lid on the saucepan and cook for 18 minutes. After 18 minutes, turn off the heat and keep lid on. Let rice sit for 5 minutes undisturbed, then fluff with a fork before serving.
- Garnish with fresh cilantro and enjoy!
Tried this recipe?Let us know how it was!