Bob's Mexican Rice

Name: Bob's Mexican Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 2 cups long grain rice; 1/2 cup olive oil; 1 large yellow onion, minced; 2 teaspoons granulated garlic; 2 teaspoons ground cumin; 1/2 teaspoon salt; 1 (14 ounce) can Mexican-style stewed tomatoes with jalapeno peppers, diced; 4 cups water

Submitted by Belly Up With Bob

"A great rice for any Mexican dinner."

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photo by Food.com

Ready In:: 40mins
Ingredients:: 8
Serves:: 8

ingredients

2 cups long grain rice
¹⁄₂ cup olive oil
1 large yellow onion, minced
2 teaspoons granulated garlic
2 teaspoons ground cumin
¹⁄₂ teaspoon salt
1 (14 ounce) can Mexican-style stewed tomatoes with jalapeno peppers, diced
4 cups water

directions

In a large saucepan, heat oil over medium-high heat with cover.
Add rice, fry, stirring until rice is lightly browned, 3-5 minutes.
Stir in the minced onion, garlic, cumin and salt, fry another minute.
Add tomatoes with liquid plus the water.
Bring to a boil, reduce heat to low, cook another 15 minutes, until rice is fluffy and dry.

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Reviews

The most unflavorful rice dish that I have ever tried.....First of all, the 4 cups of water need about an hour to absord instead of 15 minutes; after 20 minutes, I had to drain the liquid off because it was taking way too long.....Definitely not something that I would recommend or try again...Sorry, Bob, but this dish definitely bellied up

toodlebug24
This was not very flavorful or tasty. I followed another suggestion and poured my tomatoes into a big measuring bowl and added enough water to make four cups of liquid. The last step doesn't say if we are to put the lid on the pot or not while cooking, but I put the lid on and the texture was fine. I also added one cup of frozen corn for flavor. This had too much cumin and not enough other flavors for my taste.

TreeSquirrel
This is a very easy recipe and tasty too. I corrected the water as others did (the canned tomatoes AND water should equal 4 cups together, NOT four cups of water).

Nourishing My Life
This is the best Mexican rice I have ever had. Its in my recipe book now for future use.

galgoneracin
This was pretty good! I halved the recipe and adjusted the water as other reviewers had. I used about half a white onion which was plenty. Really yummy and I will make it again with our Mexican dishes.

College Gal