Recipe by jeswaff
A mild flavored rice that cooks up light and fluffy. Like the rice served at most mexican restaurants. This is a great basic recipe that can be easily adjusted for taste. If you like it hotter just add 2 Tbs. of diced jalepeno peppers (or more).The boullion is from Knorr and is called Caldo de Tomate (not in Recipezaar's index. I was told to never use any other oil other than Canola oil or the recipe does not come out right. Therefore, substitute oils at your own risk.
Top Review by Mary N.
I made this just yesterday for my MIL's Birthday party and I made mexican and used this recipe (doubled) for a side dish. This rice was Awesome! No chunks of anything and a great flavor! I'm SO glad I found this recipe! Thank you for sharing! UPDATE: I found another rice recipe on here that suggested that you rinse the rice until the water runs clear. This gives the rice a great texture and its not wet, its fluffy like the mexican restaurants do it. I like the flavor of this recipe better though. Just a suggestion for you rice lovers!
- 2 tablespoons canola oil (no substitutes)
- 2 (14 ounce) cansswanson's fat free chicken broth
- 2 cups uncooked long grain white rice
- 6 fresh garlic cloves, minced
- 1⁄2 cup diced fresh onion
- 1 tablespoon tomato bouillon with chicken flavor
- 2 tablespoons tomato paste
- 1⁄4 teaspoon chili powder
- 3 tablespoons fresh minced cilantro leaves
- 1 dash black pepper
Directions See How It's Made
- Pour canola oil into a large saucepan.
- Add rice and fry on medium heat until light golden brown.
- Add diced onion and minced garlic and fry until rice is a medium golden brown and onions are softened.
- Add all other ingredients. Stir together.
- Cover and cook over medium-low heat for 10 minutes.
- Lower heat and simmer for an additional 10 minutes.
- Remove saucepan from heat and set aside covered for an additional 10 minutes.
- Fluff with a fork and serve.