Ingredients
-
1/4
-
1/2
-
1/2
-
1 1/2
-
1
-
2
-
1
-
2 1/4
-
-
-
-
-
-
-
Directions
Simple Mexican Rice,My sister-in-law who was born and raised in Mexico City taught me how to make this simple side dish. I also use a mound of this rice in a bowl of Mexican beef stew (carne guisada #80408) – so yummy.,EXCELLENT!! Have made before, going to make today 8/28/20. Pan Nan, thank you for the recipe! Hope all is well with you!,This was so good! I made it in the rice cooker so it came out perfect and it was so simple. I still sauted the onions, peppers and rice, but then just put everything in the rice cooker. I also substituted vegetarian bouillon so that my daughter who is vegetarian could enjoy it too. Last month we were in Mexico and a couple came in an prepared a meal for us. They served a rice very similar to this and I loved it so much I was obsessed with finding a comparable recipe. This is definitely it – simple, but also very flavorful. I served as a side dish to tostadas, but could be served with chicken, steak…just about anything. Also, if you can use a high quality frozen veg mix that includes peas, carrots, corn and green beans 🙂 You won’t be sorry. I also reduced the oil by maybe half and it was still enough.
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Steps
|
1
Done
|
Heat Oil in a Non-Stick Sauce Pan That Has a Tight Fitting Lid. |
|
2
Done
|
Add Onion and Pepper. |
|
3
Done
|
Saute Until Tender. |
|
4
Done
|
Add Rice. |
|
5
Done
|
Saute Rice Until Opaque. |
|
6
Done
|
Add Vegetables, Bouillon, Garlic and Water. |
|
7
Done
|
Bring to a Boil. |
|
8
Done
|
Keep Tightly Covered and Simmer 15- 20 Minutes- Do not Peek. |
|
9
Done
|
Serve With Chopped Cilantro on Top or Mixed in Dish. |
|
10
Done
|
Pass the Salsa. |
