Never again will I consider another box of Rice a Roni now that I’ve learned how easy it is to make Mexican rice from scratch! Plus, it’s far tastier!
This tried and true recipe came from a friend whose family and friends savor this simple yet flavorful dish.
3 cups of extra long grain rice
2/3 cup of an onion, chopped
2 large cloves of garlic, minced
2 small tomatoes, chopped
4 tablespoons of olive oil
chicken bouillon – 1 teaspoon per cup
6 cups of water
1 teaspoon of cumin
Salt, to taste
Wash the rice several times until the water becomes clear and then drain the water completely.
In a 5 quart pan, heat oil over medium heat. Cook the drained rice until it becomes golden brown in color. Browning may take about 30 minutes. Add the chopped onion, tomatoes and garlic and continue cooking for about 2 – 3 minutes.
Add the water (6 cups) to the pan, chicken bouillon, cumin and salt if needed. Bring water to a boil. Cover the pot and simmer for 15 minutes.