What is a Mexican meal without rice? I can’t think of many good substitutes. My recipe was given to me by Cindi Fonseca. She was a guest speaker when I was teaching. This was the recipe she made as an afternoon snack for her boys. How nutritious is that? So much better than what most kids eat. I love that she builds the flavor in her recipe by browning and adding a few fresh vegetables. It is quick and easy and you will love it as a side. Enjoy!
Mexican Rice
Inspired by Cindi Fonseca
Servings 4
Equipment
- skillet
Ingredients
- 1 cup long grain rice
- 2 teaspoons vegetable oil
- 2 teaspoons Knorr Tomato Bouillon
- 2 cups water
- 1/2 teaspoon cumin
- 1 clove garlic minced
- 1 ring bell pepper
- 1 wedge onion
- salt and pepper to taste
Instructions
- Heat oil in skillet. Add rice and brown stirring frequently. Meanwhile, add tomato bouillion to water.
- When rice is brown, add tomato water mixture. Add remaining ingredients and turn rice to a simmer. Cook until rice has absorbed water and is done.
Notes
Recipe can be easily increased by keeping the ratio of rice to water 1 to 2. (For 2 cups rice, add 4 cups of water or stock) Adjust rest of ingredients accordingly. Other vegetables can be added such as whole kernel corn, english peas or diced tomatoes.
