Super Easy Mexican Rice
Ready In: 25 mins
Serves: 4-6
Ingredients
- 1 cup rice (white, long grain)
- 2 cups water
- 0.75 (8 ounce) can tomato sauce
- 1 teaspoon chicken bouillon (I prefer Knorr)
- 1 teaspoon salt
- 1 teaspoon minced garlic, fresh or from the jar
- oil
Directions
- Coat bottom of pan with oil (app 1 tablespoon corn oil) on med to med/high heat. Add rice and stir until coated with oil. Continue stirring until rice becomes solid white in color. Depending on your pan, you may need to add a tad bit more oil.
- Once rice is white in color, quickly add water, tomato sauce, bullion, salt, and garlic. Stir and cover. Lower to medium to medium/low heat for approximately 20 minutes.
- DO NOT PEEK! DO NOT STIR!
- Fluff rice. Each grain should appear split down the middle and be a light pink/orange color.
- Enjoy!
- Note: it you over stir it will be mushy, if you peek it will not split down the middle. And in the last step, if you have a film of tomato sauce on top, don't worry. When you fluff it will be fine.
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