Meredith the newlywed has requested my Mexican rice recipe, mostly on account of it’s deliciousness. So today, I’m going to give you my TO DIE FOR Mexican Rice recipe.
INGREDIENTS:
- 2 cups white rice
- vegetable oil
- 1/2 bell pepper, diced
- 1/2 onion, diced
- 4 cloves garlic, minced
- 4 cubes chicken bouillon
- 1 heaping tbsp. tomato paste
- 1 tsp. chili powder
- 1 tsp. salt
- 1/2 tsp. pepper
- 4 c. water
DIRECTIONS:
Pour rice in a large pot. Add enough oil to cover every grain. Toast rice over medium heat, stirring constantly, being careful not to burn the rice. (Takes about 15 minutes) Once rice is browned, add in peppers, onion, garlic, and bouillon. Cook until onions are tender and garlic is fragrant, about 5 minutes. Add spices, tomato paste, and water. Stir until just blended. Cover pan and heat to boiling. Once boiling, turn heat to low and let rice simmer until all liquid has evaporated (about 30 minutes). DO NOT REMOVE LID. Once all liquid has been absorbed, remove from heat, and fluff with fork. Serve alone or as a side dish!
And now we’re going to pretend there’s a mouth-watering picture of my rice.
That’ll do.
