Mexican Rice / Orez mexican

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Posted By: Christina
Posted In:  Rice
Page Views:  1918 views
Preparation Time:  15 minutes
Cooking Time:  30 minutes
Course: lunch/snacks


Other Info

servings: 4-6

Ingredients

U.S.

Ingredients

European

3 Tbs

Oil

3 Tbs

1 c

Rice

200 g

2 c

Water

475 ml

1

Bouillon cube

1

1

Onion

1

2

Garlic cloves

2

½ c

Tomato (chopped)

90 g

½ tsp

Cumin

½ tsp


Directions

1. In a large frying pan, heat the oil over a medium flame.

2. Add the rice and sauté until browned. Stir frequently to prevent the rice from burning.

3. Slowly stir in the water and crumble in the bouillon cube (make sure bouillon is fully dissolved and stirred into rice). Bring water to a boil, reduce heat and simmer with the cover on.

4. While water heads, finely chop the onion, garlic, and tomato. Add them to the rice and stir in the cumin.

5. Cook covered over a very low flame for 20 minutes for until the water is absorbed (careful not to burn the bottom).

6. Adjust spices to taste and serve.

 

Notes: Serve this with any Mexican dish, this rice is especially good with Mexican Beans*. Beef bouillon gives this recipe good flavor.

 

Variations: Try adding a hot pepper or two to spice this dish up!

 

Substitutions: Cumin/Coriander. Bouillon cube/broth (do not add water if using broth).

 

References: *See the Mexican Beans recipe.

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