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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Authentic Mexican Rice Recipe

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This recipe for Authentic Mexican Rice is from Krazy Koyle's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 1/2 cups hot water
1 (8 ounce) can of tomato sauce
salt and pepper to taste
1/4 teaspoon dried cilantro (optional)
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 Minutes

 

 

 

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