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.
- 59.14 ml vegetable oil
- 118.29 ml chopped onion
- 118.29 ml chopped pepper (your preference, sweet or hot)
- 354.88 ml raw converted rice
- 236.59 ml frozen vegetables (such as peas, corn, chopped carrots, or a combination)
- 9.85 ml chicken bouillon powder
- 14.79 ml minced garlic
- 532.32 ml water
- chopped cilantro (amount to your taste, either as a garnish only, or a few tbsp chopped, mixed in)
- salsa, on the side
- Heat oil in a non-stick sauce pan that has a tight fitting lid.
- Add onion and pepper.
- Saute until tender.
- Add rice.
- Saute rice until opaque.
- Add vegetables, bouillon, garlic and water.
- Bring to a boil.
- Keep tightly covered and simmer 15- 20 minutes- do not peek.
- Serve with chopped cilantro on top or mixed in dish.
- Pass the salsa.
- Note, I have used chopped fresh or frozen spinach instead of the frozen vegetables and it was very good.