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“I've been playing around for a long time looking for a good Mexican rice recipe, couldn't find one, so I built this one from scratch.”
READY IN:
40mins
YIELD:
4-5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare veggies, and set aside.
  2. Combine tomato sauce, water, bouillon granules, spices, optional tomatoes, and half of cilantro, stir to combine well, and set aside.
  3. Heat olive oil in a medium saucepan over medium heat, add rice, and stir to coat well with oil.
  4. Saute until rice just begins to turn translucent, stir in the diced chilies and onion, stir to combine, and continue to saute until veggies are softened and rice just begins to brown in places, stirring frequently.
  5. Stir tomato sauce mixture, and then stir into rice, being careful of steam.
  6. Adjust heat to a simmer, cover, and cook for 15 minutes, stirring once after 5-6 minutes.
  7. When done, add the remaining half of cilantro, gently fluff with a fork to combine, cover, and keep warm until ready to serve.

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