Total Time
40mins
Prep 10 mins
Cook 30 mins

I love the mexican rice at the restaurants but don't always have the time to go through all the steps of making "the real deal". So a girlfriend and I experimented with this one night and we thought it turned out pretty good! Now it is my fall back recipe when I am in a hurry! You can find the bouillon in the ethnic part of the grocery store. I buy the Maggi brand Caldo Sabor a Pollo y Tomate. You can adjust the bouillion to make it stronger or weaker....

Ingredients Nutrition

Directions

  1. Rinse the rice in lukewarm water for 1-2 minutes.
  2. In a large frying pan, melt the butter/margarine and then add the rice.
  3. Fry the rice until it turns white and starts to brown -- kinda like making rice a roni.
  4. Add the broth/water, bouillon and green chiles.
  5. Bring to a boil and then reduce heat and cook for 20-30 minutes until all moisture is absorbed and rice is done.
  6. Can be garnished with shredded cheddar and or sliced green onion.

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