Jeannine's Mexican Rice

Name: Jeannine's Mexican Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3/4 cup, 6-8 serving(s)
Ingredients: 2 tablespoons canola oil (no substitutes); 2 (14 ounce) cans swanson's fat free chicken broth; 2 cups uncooked long grain white rice; 6 fresh garlic cloves, minced; 1/2 cup diced fresh onion; 1 tablespoon tomato bouillon with chicken flavor; 2 tablespoons tomato paste; 1/4 teaspoon chili powder; 3 tablespoons fresh minced cilantro leaves; 1 dash black pepper

Submitted by Chef #564093

"A mild flavored rice that cooks up light and fluffy. Like the rice served at most mexican restaurants. This is a great basic recipe that can be easily adjusted for taste. If you like it hotter just add 2 Tbs. of diced jalepeno peppers (or more).The boullion is from Knorr and is called Caldo de Tomate (not in Recipezaar's index. I was told to never use any other oil other than Canola oil or the recipe does not come out right. Therefore, substitute oils at your own risk."

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Ready In:: 45mins
Ingredients:: 10
Yields:: 3/4 cup
Serves:: 6-8

ingredients

2 tablespoons canola oil (no substitutes)
2 (14 ounce) cans swanson's fat free chicken broth
2 cups uncooked long grain white rice
6 fresh garlic cloves, minced
¹⁄₂ cup diced fresh onion
1 tablespoon tomato bouillon with chicken flavor
2 tablespoons tomato paste
¹⁄₄ teaspoon chili powder
3 tablespoons fresh minced cilantro leaves
1 dash black pepper

directions

Pour canola oil into a large saucepan.
Add rice and fry on medium heat until light golden brown.
Add diced onion and minced garlic and fry until rice is a medium golden brown and onions are softened.
Add all other ingredients. Stir together.
Cover and cook over medium-low heat for 10 minutes.
Lower heat and simmer for an additional 10 minutes.
Remove saucepan from heat and set aside covered for an additional 10 minutes.
Fluff with a fork and serve.

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Reviews

I made this just yesterday for my MIL's Birthday party and I made mexican and used this recipe (doubled) for a side dish. This rice was Awesome! No chunks of anything and a great flavor! I'm SO glad I found this recipe! Thank you for sharing! UPDATE: I found another rice recipe on here that suggested that you rinse the rice until the water runs clear. This gives the rice a great texture and its not wet, its fluffy like the mexican restaurants do it. I like the flavor of this recipe better though. Just a suggestion for you rice lovers!

Mary N.
I was looking for a mexican rice recipe similar to the restraunt I like and I printed several off to take home and test. Yours was the second one I tried and after making it I knew I had found what I was looking for. I took it to a fellowship dinner with some of our church people and everyone loved and the ladies wanted the recipe. It was perfect! Thanks for your submission.

BassLady