Mexican Rice

Mexican Rice

 1 tablespoon oil
1 1/2 cups long grain rice
3 1/2 cups water
1 tablespoon cumin seed
6 cloves garlic, chopped
1/2 medium onion, chopped
1 can tomatoes
4 teaspoons chicken bouillon

Drain and chop the tomatoes reserving the liquid. Add enough water to equal 3 1/2 cups of liquid total. Dissolve the bouillon in the liquid.

Heat the oil over medium heat in a large frying pan. Add the rice and sauté until it puffs up and turns a light golden color. Add the cumin, garlic, and onion. Fry for about 1 minute. Add the tomatoes and fry until any remaining liquid has evaporated stirring constantly. Add the liquid and stir to mix the rice.

Lower the heat and simmer the rice until the liquid level is just below the surface of the rice and holes begin to form in the rice (about 10 – 15 minutes). Cover the pan and continue cooking on very low heat until all the liquid is absorbed (approximately another 15 minutes).


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