Arroz Mexicano | Recipe
Rice and beans are a staple in Mexican food. They're pretty much included with any Mexican main dish. Whenever we are eating Mexican food, it's assumed that at least one or both will be part of that. I'm sure you've seen those store brand "Mexican rice" boxes, but I want you to know that there's a better option that's EASY to make, so much better, and cheaper...and serves a lot more people. Every time we make rice for the family, we end up having leftovers that last for another day or two.
Gather your ingredients (serves 6-8)
2 cups of rice (I use La Preferida medium or long grain)
2 tablespoons of oil
1 cup of chopped tomato
1 cup of chopped onion
4 and 3/4 cups of hot water
2 tablespoons of chicken bullion, or to taste (I use Knorr)
1. You're going to need hot water, so you'll want to make sure you put your 4 cups of water on the stove to boil.
2. Put oil in the pan, and add your rice. Mix until all your rice is covered with the oil.
3. Let rice brown. You want it to look toasty, not burned.
4. When the rice is tan, add the water in.
5. Add tomato & onion first. Mix.
6. Add in the bullion*, mixing throughly so that it all gets dissolved.
7. Cover and let simmer for about 20 minutes.
8. When the water is all absorbed it's done! Yay!
*It helps to add one table spoon first, then taste the water before adding more in case you're satisfied with the flavor. Add a half a table spoon, taste. If you still want more flavor add the last half of a tablespoon. Mix well.
This is seriously super easy to make. Even my son who is 4 helped me out, and could probably do it himself. Give it a try.
Join the mailing list to be the first to know when there's a new collection launch, exclusive promotions, blog posts, and to get a behind-the-scenes look as Karina travels to capture work for new print offerings.