Name: Mexican Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 roma tomatoes (or 1 can of diced tomatoes with juices); 1/2 medium onion; 2 cloves garlic; 1 tablespoon of chicken bouillon; 2 tablespoons vegetable oil; 1 cup long grain rice (sometimes I use Minute rice too!); salt to taste; 1 teaspoon cumin & dried oregano (optional)

Mexican Rice

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authentic, simple Mexican rice

Author: Prairie Californian
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes

Ingredients

Scale

3 roma tomatoes (or 1 can of diced tomatoes with juices)
1/2 medium onion
2 cloves garlic
1 tablespoon of chicken bouillon
2 tablespoons vegetable oil
1 cup long grain rice (sometimes I use Minute rice too!)
salt to taste
1 teaspoon cumin & dried oregano (optional)

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Instructions

Puree the tomatoes, onion, garlic, and chicken bouillon and a little bit of water in a food processor or blender until smooth. Add 2 cups of water to the mixture and set aside.
Heat vegetable oil in a large skillet over medium high heat. Add rice and cook until rice turns a light golden brown.
Reduce heat to low. Very carefully pour the puree and water mixture into the skillet. Add salt to taste, cumin and oregano if desired. Cover skillet and let the rice simmer until all liquid has absorbed, about 20-25 minutes. Try not to stir during this process.
Remove from heat. Adjust seasonings if needed and fluff with a fork before serving. Enjoy!

Nutrition

Serving Size: 6

Find it online: https://prairiecalifornian.com/mexican-rice/