• D448dcfd82d46e741fc9eac2ab1a5c0a

Not My Mama's Mexican Rice

A simple, easy delicious traditional mexican rice! I searched for so long for a recipe that tasted just as a restaurant would make. Finally, Yvonne's mom showed her the way and she showed me! Enjoy!

Prep
Cook
Serves 2people
Ingredients
1
cup of rice (I use Basmati, but any long grain white rice will do)
2
cups water
1
cube or tsp of chicken bouillon (more to taste)
Tomato sauce (for color, I use 1/2 a small can)
Oil oil (for sautéing)
1/2
chopped onion
Salt (optional)
If you need to make more, adjust the recipe accordingly
Directions
1.
Measure out rice, and put in pan with a tbsp or so of Olive oil. Saute the rice until golden.
2.
Add water and tomato sauce and stir. Add chicken bouillon and taste. This is the MOST important part: When you taste the water, it will taste like the rice will once finished. Adjust (add more bouillon or salt) if needed.
3.
Add onion and cook until liquid is gone-about 15-20 minutes. (I stir the rice 1-2 times so it doesn't burn) Enjoy!

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