Mexican rice–how I love it. When you think of Mexican rice you probably think of a tomato rice dish and that is very popular and one I love, but I also grew up on a similar recipe without tomato.
This version is contains the absolute bare necessities. Normally I add onions when I fry the rice. I think onions give the dish so much flavor and love them, but on this occasion I was in a hurry and tried it without them–for the kids.
Oh my goodness. They loved it. What is it with kids and onions? No matter how good my rice is, if some of my kids see cooked onions in it they won’t eat it. I have often blended onions and added them and that is a great option for the added flavor without the sight of an onion. But my family went crazy for this very simple, yummy Mexican rice dish.
What you need:
- 2 cups long grain white rice
- 2 tablespoons olive oil
- 4 cups water
- 2 tablespoons Knorr Caldo de Pollo
In a heavy sauce pan or dutch oven fry the rice with the olive oil over medium high heat.
Fry the rice until it is white and beginning to turn brown.
Add the water and Caldo de Pollo–Mexican Chicken bullion. If you don’t have Knorr you can try whatever you have on hand, but the flavor will be slightly different. Any Mexican Knorr lover will taste the difference! 😉 Stir and bring to a boil.
Reduce heat and cover. Cook on love for about twenty minute or until rice is done and the liquid is gone.
Serve! This is a great side dish to compliment any Mexican meal. We love a meal of just Mexican rice and beans! So good!
- 2 cups long grain white rice
- 2 tablespoons olive oil
- 4 cups water
- 2 tablespoons Knorr Caldo de Pollo
- In a heavy sauce pan or dutch oven fry the rice with the olive oil over medium high heat.
- Fry the rice until it is white and beginning to turn brown.
- Add the water and Caldo de Pollo–Mexican Chicken bullion.
- Stir and bring to a boil.
- Reduce heat and cover.
- Cook on love for about twenty minute or until rice is done and the liquid is gone.
- Serve!
I thought this rice was Nicaraguan or Costa Rican and I learned it from Yolanda or Gloria, but maybe it is Mexican too. I put onions and green peppers in it. Love the taste the green peppers give it.