SIMPLE MEXICAN RICE

Simple Mexican Rice image

My sister-in-law who was born and raised in Mexico City taught me how to make this simple side dish. I also use a mound of this rice in a bowl of Mexican beef stew (carne guisada #80408) - so yummy.

Provided by PanNan

Categories Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped pepper (your preference, sweet or hot)
1 1/2 cups raw converted rice
1 cup frozen vegetables (such as peas, corn, chopped carrots, or a combination)
2 teaspoons chicken bouillon powder
1 tablespoon minced garlic
2 1/4 cups water
chopped cilantro (amount to your taste, either as a garnish only, or a few tbsp chopped, mixed in)
salsa, on the side

Steps:

Heat oil in a non-stick sauce pan that has a tight fitting lid.
Add onion and pepper.
Saute until tender.
Add rice.
Saute rice until opaque.
Add vegetables, bouillon, garlic and water.
Bring to a boil.
Keep tightly covered and simmer 15- 20 minutes- do not peek.
Serve with chopped cilantro on top or mixed in dish.
Pass the salsa.
Note, I have used chopped fresh or frozen spinach instead of the frozen vegetables and it was very good.

*** Explore more Simple Mexican Rice Recipes »

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