Prep 5 mins
Cook 20 mins
This recipe came from a friend who cooks nothing but mexican food. It's the staple "orange" rice -perfect side dish.
- olive oil or vegetable oil
- 1 cup rice
- 2 cups water
- 1 teaspoon chicken bouillon (or one cube)
- 1 (8 ounce) can tomato sauce
- Heat oil in pan (use just enough to have thin layer).
- Put rice in pan, brown.
- Add water, bouillon, and tomato sauce – mix well.
- Let boil.
- After it boils, turn down to lowest heat, cover.
- Check after about 10 minutes.
- Stir, let it finish cooking.
- Done when all water is absorbed.
Yummy! I used a can of chicken broth instead of waterr, and put in cumin, garlic powder, onion powder and cilantro leaves. This recipe was perfect...the one I've been wanting for ever. Thanks for posting.
This recipe for Mexican Rice may actually be too simple. I made it word for word and it was quite bland. So I started all over again but this time I added minced garlic, chili powder, cumin, salt & pepper and a few tablespoons of salsa. It was very good. Cooking the rice in the tomato sauce gives it a tender tomatoey quality that is very enjoyable.
This was a simple recipe to make. I used vegetable boullion istead of chicken. The rice was indeed a simple orange rice. The flavor was good, but mine was a tad gummy. I think that was caused by opening the lid, so I will skip that step next time. Thanks for sharing your recipe Athenaolives!