Mexican Rice
For years, I struggled to make good Mexican Rice. It was dry or mushy, and always inconsistent...until I learned HOW TO MAKE PERFECT RICE EVERY TIME. In this video, I share my easy recipe, as well as some tips for cooking delicious Mexican Rice. Some of you may call it Spanish Rice. What's funny is, when I was growing up, we just called this, "rice." At any rate, read on for the recipe.
Video
Equipment
- Skillet
Ingredients
- 1 cup of long-grain rice
- 2 cups hot water
- 2 tsp. chicken bouillon
- 1/4 of an onion, chopped small
- 1/2 an 8oz. Can of tomato sauce
- 1 tsp. cumin
- salt to taste
- You can also add peas, carrots, and corn to Mexican rice, if you choose.
Instructions
- Place skillet on stove over medium high heat and coat the bottom of the pan with oil.
- Add in rice and brown, stirring continuously to ensure it doesn't burn.
- As rice begins to turn a light golden color, add in chopped onion and continue stirring until onion is soft and rice is golden.
- Next, add in the tomato sauce, the salt, the cumin, the hot water, and the chicken bouillon and mix well. (This is the last time you will stir.)
- When it comes to a boil, reduce the heat to low, cover pan with lid, and let cook untouched for 15 minutes. (Do not remove the lid during this time.)
- After 15 minutes, remove from stove, but leave lid on, and let sit for 5 to 10 minutes.
- Then remove lid and fluff rice with a fork. It should be cooked to perfection.
Notes
This video and the recipes provided and produced by Marcy Inspired.
