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Mom's Mexican Rice by

Tags: Mom'sMexicanRice

Ingredients

Ingredients:
1. 2 Cups Long Grain Rice
2. Sazón Goya Con Culantro Y Achiote (Coriander and Annatto) Seasoning Packet
3. 1 Can Diced Tomatoes, no need to drain can, (If you want try a can of fire roasted instead or a can of diced tomatoes and chilies blend I like Rotel)
4. 2 Chicken Bouillon Cubes
5. 2 Tablespoons of cooking oil
6. 4 Cups of Water
7. 1 Yellow Onion Diced (small diced) (smaller size onion)
8. 2 Tablespoons minced Garlic
9. Few dashes of Cumin, Black Pepper, Garlic and or Onion salt to taste
10. 1 Jalapeño, seeded and minced or chopped finely (Optional for more spicy taste) ****Optional****

Instructions

1. Add oil to Sauce Pan or larger Pot (that has a snug lid for later).
2. Heat oil over medium heat, add onion and minced garlic sauté until tender and or translucent, not very long time here don’t brown that garlic (Add Jalapeño here if you used optional choice)
3. Add rice and sauté 3-5 minutes until rice slightly browns or is toasted.
4. Add Goya seasoning packet, diced tomatoes, water, chicken bouillon, cubes, bring to boil, (during the early boil and few dashes of the Cumin, Black Pepper, and Garlic or Onion salt, stir it some), cover and reduce heat, keep cooking on low heat for about 10-12 minutes (Don’t open lid or stir it during this part)
5. Check rice, if it seems water, let it cook about 2-3 more minutes, Once all the water is absorbed remove it from heat. Fluff the rice again season to taste with black pepper and salt if needed and serve.

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