Jeannine's Mexican Rice
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
3/4 cup
- Serves:
- 6-8
ingredients
- 2 tablespoons canola oil (no substitutes)
- 2 (14 ounce) cans swanson's fat free chicken broth
- 2 cups uncooked long grain white rice
- 6 fresh garlic cloves, minced
- 1⁄2 cup diced fresh onion
- 1 tablespoon tomato bouillon with chicken flavor
- 2 tablespoons tomato paste
- 1⁄4 teaspoon chili powder
- 3 tablespoons fresh minced cilantro leaves
- 1 dash black pepper
directions
- Pour canola oil into a large saucepan.
- Add rice and fry on medium heat until light golden brown.
- Add diced onion and minced garlic and fry until rice is a medium golden brown and onions are softened.
- Add all other ingredients. Stir together.
- Cover and cook over medium-low heat for 10 minutes.
- Lower heat and simmer for an additional 10 minutes.
- Remove saucepan from heat and set aside covered for an additional 10 minutes.
- Fluff with a fork and serve.
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Reviews
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I made this just yesterday for my MIL's Birthday party and I made mexican and used this recipe (doubled) for a side dish. This rice was Awesome! No chunks of anything and a great flavor! I'm SO glad I found this recipe! Thank you for sharing! UPDATE: I found another rice recipe on here that suggested that you rinse the rice until the water runs clear. This gives the rice a great texture and its not wet, its fluffy like the mexican restaurants do it. I like the flavor of this recipe better though. Just a suggestion for you rice lovers!
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I was looking for a mexican rice recipe similar to the restraunt I like and I printed several off to take home and test. Yours was the second one I tried and after making it I knew I had found what I was looking for. I took it to a fellowship dinner with some of our church people and everyone loved and the ladies wanted the recipe. It was perfect! Thanks for your submission.