Authentic Mexican Rice
Try this Authentic Mexican Rice recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- 1 1/2 cups hot water
- 1/4 cup cooking oil
- 1 cup raw rice (i used jasmine but that's because it's my favorite)
- 1 - 2 cloves of garlic minced or 1 teaspoon garlic paste
- 1/4 cup diced onions yellow or white
- 1 chicken bouillon cube
- 1 (8 ounce) can of tomato sauce
- 1/4 teaspoon dried cilantro (optional)
- Carbohydrate 0.622666666666666 g
- Cholesterol 0 mg
- Fat 9.07333334099784 g
- Fiber 0.113333336512248 g
- Protein 0.0733333333333333 g
- Saturated Fat 1.1767520009924 g
- Serving Size 1 1 Serving (75g)
- Sodium 14.9167621527778 mg
- Sugar 0.509333330154419 g
- Trans Fat 0.43697600036782 g
- Calories 83 calories
In a bowl, add 1 1/2 cups of hot water and chicken bouillon cube. Set aside and let bullion dissolve.In a deep skillet over medium heat, add oil to pan and let oil get hot - about 3 minutes.Once oil is hot, add dry uncooked rice and onion. Stir constantly until rice begins to turn golden and onion is cooked.Add garlic and cook for another 1 - 2 minutes stirring frequently so garlic doesn't burn.Pour in chicken bouillon water to rice mixture.Add tomato sauce, salt and pepper. Thoroughly mix.Bring mixture to a boil, stirring occasionally so rice doesn't stick to bottom.Once mixture comes to a boil, reduce to low heat, put lid on pan and cook for 20 - 25 minutes until rice is done and liquids have been absorbed.Serve Immediately.
