Mexican rice is a side dish that goes great with almost every Mexican dish. It is fluffy, flavorful and can be used in many things. This is such an easy fool proof recipe. You will enjoy this every time you want to make some Mexican Food.
2 cups long grain white rice
1 can tomato sauce
2 tbsp's Knorr’s chicken bouillon or chicken stock
Water/chicken stock with can of tomato sauce in a measuring cup, filling until 4 cups of liquid.
2 -3 tbsp’s cooking oil
Over medium high heat, add oil into a pot and bring to temperature.
After a couple of minutes heating, drop in some rice and if it sizzles, add the remainder of your rice.
Toast the rice until golden brown, at first the rice will shock the temp of the oil. So after its been cooking you will need to stir more occasionally.
Toasting the rice takes about 3 -5 minutes depending on your stove BTU’s at medium high heat.
A good rule of thumb, toast the rice to a light golden-brown color.
Now add in your tomato sauce mixture and chicken bouillon if you are not using chicken stock.
Increase the heat to max and bring to boil
When the water begins to boil, cover with lid and reduce heat to lowest.
Cook for 12 – 15 minutes until no signs of bubbling at the top of the rice.
A big tip, keep the lid closed the whole time to allow proper cooking of the rice. Using a pot with a glass lid really helps for making a great rice.
Once the bubbling of liquid has stopped on the top of the rice. Turn off the heat and allow the rice to rest. Do not open the lid at this moment, the rice will still cook and release more steam for about 6 – 10 minutes.
Serve with your favorite Mexican dish and enjoy!