BCL - Maria's Mexican Rice Best Dishes

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Maria's Mexican Rice

"My mom is from Nuevo Laredo, Mexico and that is how she has been making rice all her life. One day I eventually stopped and measured the quantities she used at the same time as cooking. In my view this is the right Mexican rice. It's not too greasy or dry, first-class color, and high-quality flavor. The Serrano pepper will add flavor however no warmness to this recipe when you consider that it's miles used complete and no longer chopped. If you would love highly spiced Mexican rice, de-seed and chop the Serrano earlier than adding it to the combination."

Ingredients :

2 tablespoons olive oil
1 cup rice
1/2 big onion, diced
1/2 tablespoon salt
1/eight teaspoon ground cumin
1/8 teaspoon floor black pepper
2 half of cups water
1/3 cup tomato sauce
1 tablespoon chook bouillon (including Knorr®)
1 entire serrano chile pepper (optional)

Instructions :

Prep : 10M	Cook : 6M	Ready in : 40M

Heat oil in a saucepan over medium warmness. Cook and stir rice and onion inside the hot oil till browned, about five mins; season with salt, cumin, and pepper. Pour water over the rice combination. Stir tomato sauce and bird bouillon into the water. Increase heat to medium-high, location a cowl on the saucepan, and convey to a boil. Add serrano chile pepper and hold cooking at a boil for 10 minutes. Reduce warmness to medium-low until the rice is soft and the water is absorbed, 15 to twenty minutes greater.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook dinner it evenly, and make clean-up easier.

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