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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Steamed Mexican Rice Recipe

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This recipe for Steamed Mexican Rice is from The Bradford Family Cookbook, 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:  
2 cups Jasmine Rice
3 cups water
1 cube - Knorr tomato flavored chicken bouillon
1/4 cup chopped onion
1 large chopped tomato
3-4 chopped garlic cloves
2 chopped jalapenos
1/4 cup cilantro including the stems (chopped)
1 tbsp - canola oil
Directions:
Directions:
Saute onion, garlic and tomato (do not remove the seeds from tomato) then set aside. In the skillet for steaming rice, bring water to boil, add chopped cilantro stems and Knorr bouillon then after 3-5 minutes, add rice plus sauted veggie mixture and remaining cilantro, stir. Drop lid on skillet while mixture is boiling, turn down to simmer. After 3 minutes, stir again, cover. Steam 15 minutes then serve. The chopped jalapeno peppers will be added on top after rice is cooked for an amazing fresh, crunchy flavor.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20-30
Personal Notes:
Personal Notes:
I could never get my rice to taste like Mom's so this was my work-around. I love the flavor and knowing it's not FRIED Mexican Rice.

 

 

 

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