Mexican Rice

Wednesday, September 12, 2012

When you love Mexican food as much as we do, you have to have a great rice recipe.  Here is mine.

Mexican Rice


  • 1 cup royal basmati rice
  • 1 cup water
  • 1 cup chicken broth
  • 1 tbsp Knorr chicken and tomato bouillion
  • 1 small roma tomato, diced
  • 1/2 cup white onion, diced
    2 tsp olive oil
  • 2 tsp butter


  1. Rinse the rice until tbhe water runs clear. 
  2. In a 2 qt saucepan,  add the olive oil and butter and melt together.  Add the rice, and onion, begin sauteing until you see, hear, and smell the rice starting to get a little bit browned.  You don't actually want to fry it, but rather toast it.
  3. Add the bouillon and the tomato, cook an additional 2 minutes. Add the water and roth, bring to a boil, cover and cook 10 minutes, turn off the heat and allow to sit for 5 additional minutes.
  4. Fluff and serve

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