Prep 5 mins
Cook 20 mins
I love the fluffy, lightly seasoned rice I get as a side dish at my favorite Mexican cantina... This rice does not have any chunks of vegetables in it and has a very light tomato flavor. It is a very "dry" rice, unlike some that you may have tried that are very wet or gummy. I have tried to duplicate it and this is my best effort so far. This simple rice goes well with spicy Mexican main dishes since it does not compete with those bright bold flavors.
- 14.79 ml butter
- 14.79 ml vegetable oil
- 14.79 ml tomato bouillon
- 236.59 ml rice (long grain)
- 473.18 ml water
- 14.79 ml chopped parsley (optional)
- Heat the oil and butter in a pan on medium heat.
- Add the rice and stir until all the grains are coated with the oil/butter mixture and lightly toasted.
- Add water and tomato bouillon.
- Stir to combine throughly.
- Allow to come to a boil.
- Reduce heat to low and cover. NO PEEKING!
- Simmer for 15-20 minutes or until all water is absorbed.
- Allow rice to rest for 5 minutes after cooking.
- Fluff with a fork and serve!
- Garnish with parsley if desired.
Great! I did use 1/2 the butter and oil. And 1 whole large tomato seeded and diced. I`m trying to watch my salt intake so bouillon is out! Came out perfect! Thanks!