My Cheater Mexican Rice

Submitted by QueenJellyBean

"I love the mexican rice at the restaurants but don't always have the time to go through all the steps of making "the real deal". So a girlfriend and I experimented with this one night and we thought it turned out pretty good! Now it is my fall back recipe when I am in a hurry! You can find the bouillon in the ethnic part of the grocery store. I buy the Maggi brand Caldo Sabor a Pollo y Tomate. You can adjust the bouillion to make it stronger or weaker...."

 

• Ready In: 40mins
• Ingredients: 5
• Serves: 8-10

ingredients

• 1 1⁄2 cups long grain rice, uncooked
• 2 tablespoons butter (or margarine)
• 3 1⁄4 cups chicken broth (or water)
• 2 tablespoons tomato bouillon with chicken flavor
• 1 (4 ounce) can diced green chilies, undrained

directions

1. Rinse the rice in lukewarm water for 1-2 minutes.
2. In a large frying pan, melt the butter/margarine and then add the rice.
3. Fry the rice until it turns white and starts to brown -- kinda like making rice a roni.
4. Add the broth/water, bouillon and green chiles.
5. Bring to a boil and then reduce heat and cook for 20-30 minutes until all moisture is absorbed and rice is done.
6. Can be garnished with shredded cheddar and or sliced green onion.