Recipes
Easy Mexican Rice Recipe
Fluffy, flavorful Mexican rice made with toasted long-grain rice, tomato bouillon, garlic, and onion.
Prep Time (minutes)
10
Cook Time (minutes)
30
Total Time (minutes)
40
Servings
6
About This Recipe
One of my favorite food memories is learning how to make rice. It may look simple, but good rice is a science.
The trick is to use twice as much liquid as rice and taste the broth before covering the pot. If the broth needs seasoning, the finished rice will too. Most importantly, don’t lift the lid while it cooks. Give it 30 minutes and you’ll have fluffy, flavorful rice. Provecho!
Ingredients
2 cups long-grain rice
4 tablespoons canola or vegetable oil
4 cups hot water
2 tablespoons Knorr Tomato Bouillon
1 tablespoon minced garlic
½ small onion, chopped
Salt, to taste
Black pepper, to taste
Instructions
Heat the oil in a 4-quart saucepan over medium heat.
Add the garlic and onion. Sauté until the onion becomes translucent.
Add the rice and stir for approximately 5 minutes, until it is lightly toasted and completely coated with oil.
Add the hot water and tomato bouillon. Season with salt and pepper.
Taste the broth and adjust the seasoning if necessary.
Bring the mixture to a boil. Reduce the heat to a low simmer and cover the pot with a lid.
Cook without lifting the lid for 30 minutes.
Alternatively, after the rice reaches a boil, cover it and transfer it to a preheated 350°F oven for 30 minutes.
Remove the rice from the heat, fluff it gently with a fork, and serve.
Rosie's Notes
Use twice as much liquid as rice, and always taste the broth before covering the pot.
Once the rice is covered, resist the urge to lift the lid. Escaping steam can interfere with the cooking process and prevent the rice from becoming properly fluffy.