Grandma Vicky's Mexican Rice
"I learned to make this rice from my husband's Grandma Vicky. Vicky was born and raised in Mexico and keeps her dishes simple. This is one of my favorite starch dishes and my Niece Erin's too!"
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 cup rice, long-grain
- 2 tablespoons oil
- 1⁄2 cup onion, white, chopped
- 8 ounces tomato sauce
- 3 teaspoons chicken bouillon
- 2 3⁄4 cups water
directions
- Saute rice in oil until rice begins to brown.
- Add Onion and cook 2 to 3 minutes.
- Pour in tomato sauce, water and add chicken bouillon.
- Bring to a boil.
- Turn heat to a medium-low. Cover with a lid and cook 20 minutes.
- Open and sprinkle with black pepper.
- Let sit about 10 minutes before you serve to absorb any excess fuilds.
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Reviews
-
We loved this rice! It's perfect in texture, not too dry, not too moist and the flavor was perfect. Thanks so much for a wonderful recipe! :)
RECIPE SUBMITTED BY
Cooking is one of my great passions in life. I love a good meal, however, my love of cooking comes from the enjoyment I see in the faces of the those that eat my creations.
I am a full-time business woman, wife and pet parent. My hobbies are reading, cooking and scrapbooking. I am also a huge fan of Reality TV shows with Iron Chef America and Dinner Impossible as my can't miss weekly shows.
