BCL - Maria's Mexican Rice So Tasty

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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 lifestyles. One day I in the end stopped and measured the amounts she used at the same time as cooking. In my view that is the best Mexican rice. It's not too greasy or dry, first-rate shade, and outstanding flavor. The Serrano pepper will upload taste however no heat to this recipe for the reason that it's far used complete and not chopped. If you would love spicy Mexican rice, de-seed and chop the Serrano earlier than including it to the combination."

Ingredients :

2 tablespoons olive oil
1 cup rice
half of massive onion, diced
half of tablespoon salt
1/eight teaspoon ground cumin
1/eight teaspoon ground black pepper
2 1/2 cups water
1/3 cup tomato sauce
1 tablespoon bird bouillon (consisting of Knorr®)
1 whole 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 in the warm oil until browned, about five mins; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and hen bouillon into the water. Increase heat to medium-high, location a cover on the saucepan, and produce to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce warmth to medium-low until the rice is soft and the water is absorbed, 15 to 20 mins greater.

Notes :

Reynolds® Aluminum foil may be used to keep food moist, cook it lightly, and make easy-up less difficult.

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