Knorr Tomato Bouillon Mexican Rice Food
MARIA'S MEXICAN RICE
My mom is from Nuevo Laredo, Mexico and this is how she has been making rice all her life. One day I finally stopped and measured the amounts she used while cooking. In my view this is the perfect Mexican rice. It's not too greasy or dry, nice color, and great flavor. The Serrano pepper will add flavor but no heat to this recipe since it is used whole and not chopped. If you would like spicy Mexican rice, de-seed and chop the Serrano before adding it to the mix.
Provided by viv85e
Categories Side Dish Rice Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 26.8 g, Cholesterol 0.1 mg, Fat 4.9 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 845.4 mg, Sugar 1.3 g
BEST EVER EASY SPANISH RICE
My wife says this is the best Spanish Rice ever, thus the name. This is a simple compliment to any Mexican-style meal, or any meal for that matter. The secret? Jasmine rice instead of the typical long-grain rice.
Provided by kittycatonline.com
Categories Low Protein
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- In a microwave-safe dish (I use a 2-cup Pyrex measuring cup), add 2 cups water and 1 Knorr Caldo de Tomate bouillon cube. Microwave for 2 minutes to heat water. Use a wooden spoon to carefully crush and mix the cube of bouillon in the water. It does not have to be perfectly mixed in, but you do want to get it dissolved.
- In a 4-quart or larger saucepan on medium-high heat, add 1 tablespoon olive oil.
- Add uncooked jasmine rice and to the pan, and stir constantly until rice is browned slightly. This should take about 1 minute.
- Add the water carefully, and bring to a boil.
- Cover saucepan, reduce heat to low, and cook for 20 minutes.
- At the end of cooking, fluff rice with a wooden spoon. If the rice looks too damp, leave uncovered and allow to cook for a few more minutes while stirring to prevent burning.
Nutrition Facts : Calories 203.1, Fat 3.7, SaturatedFat 0.6, Cholesterol 0.1, Sodium 163.2, Carbohydrate 38, Fiber 1.3, Sugar 0.1, Protein 3.3
MEXICAN TOMATO-FLAVORED RICE
This recipe makes nice fluffy rice every time with great taste. It was given to me by my grandmother!
Provided by Luis-Christine Poncio
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a saucepan over medium heat. Fry rice in hot oil until golden brown, 2 to 3 minutes. Stream water into the saucepan while stirring the rice; season with tomato powder, onion powder, and garlic powder and stir.
- Bring the mixture to a boil and cook at a boil for 2 minutes. Reduce heat to low, place a cover on the saucepan, and cook until the moisture is mostly absorbed by the rice, about 15 minutes. Remove saucepan from heat and let sit covered to let last moisture be absorbed into rice, about 5 minutes more.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 39.7 g, Fat 7.1 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 10.7 mg, Sugar 0.4 g
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