Mexican Rice Recipe

Welcome to the Mexican Rice Recipe web page which brings you a recipe for a lovely Mexican rice dish

Ingredients

1 tablesp oil
1 can tomatoes
1 1/2 cups long grain rice
1 tablesp cumin seed
4 teasp chicken bouillon
6 cloves of garlic, crushed
1/2 medium onion, diced

Directions

Drain the canned tomatoes,(but keep the liquid)
Add enough water to equal 3 1/2 cups of liquid total and dissolve the bouillon in it. This is now known as the Liquid
Chop the tomatoes and put to one side
Heat the oil over medium heat in a large skillet (frying pan) and add the rice and sauté until it puffs up and turns a light gold colour. Add cumin, garlic, and onion. Fry for about a minute. Add the chopped canned tomatoes and fry, stirring all the time. Add the Liquid and stir to mix the rice.

Lower the heat and simmer the rice for 10 to 15 minutes until the Liquid level is just below the surface of the rice and holes begin to form in the rice. Cover the pan and continue cooking on very low heat for about 15 minutes until all the Liquid is absorbed .

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