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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I love the mexican rice at the restaurants but don't always have the time to go through all the steps of making the real deal . So a girlfriend and I experimented with this one night and we thought it turned out pretty good! Now it is my fall back recipe when I am in a hurry! You can find the bouillon in the ethnic part of the grocery store. I buy the Maggi brand Caldo Sabor a Pollo y Tomate. You can adjust the bouillion to make it stronger or weaker.... Ingredients:
1 1/2 cups long grain rice, uncooked |
2 tablespoons butter (or margarine) |
3 1/4 cups chicken broth (or water) |
2 tablespoons tomato bouillon with chicken flavor |
1 (4 ounce) can diced green chilies, undrained |
Directions:
1. Rinse the rice in lukewarm water for 1-2 minutes.
2. In a large frying pan, melt the butter/margarine and then add the rice.
3. Fry the rice until it turns white and starts to brown - kinda like making rice a roni.
4. Add the broth/water, bouillon and green chiles.
5. Bring to a boil and then reduce heat and cook for 20-30 minutes until all moisture is absorbed and rice is done.
6. Can be garnished with shredded cheddar and or sliced green onion.
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