MY MEXICAN RICE

My Mexican Rice image

Provided by Sherry Guthrie

Time 30m

Number Of Ingredients 13

1 Tbsp bacon drippings or vegetable oil
1/2 c chopped onion
2 clove garlic, minced
1 c jasmine or long grain rice, uncooked
2 c water or chicken broth
2 tsp chicken bouillon granules
1/2 tsp onion powder
1/4 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp ketchup

Steps:

1. In medium sized pot, heat drippings or oil over medium heat. Add the onions and sauté until transparent. Add the uncooked rice and stir continuously until the rice starts to toast. Add the minced garlic and cook about a minute longer.
2. Pour in the water or broth; add the chicken bouillon granules, onion powder, garlic powder, cumin, chili powder, salt and pepper. Stir and add the ketchup.
3. When the mixture comes to a boil; reduce the heat to low and cover with a lid. Cook for 20 minutes. DO NOT open the lid during this cooking time. After 20 minutes remove from heat and allow to rest for 5 minutes before fluffing with a fork. Enjoy!
4. Optional: You can add cooked ground beef or chicken right before cooking for 20 mins. Sometimes I add a little whole kernel corn and a can of Ro-tel tomatoes and green chilis instead of ketchup!