Mexican Style Rice
What you are creating
We love the rice served in Mexican restaurants. It's so simple, but why was it so hard to find a good recipe?
The problem was solved when a neighbor served up her mom's version at a community pot luck and was willing to share her recipe.
We added our own spin and came up with a winning recipe that is simple, fast and delicious.
Sauté the onion in the avocado oil until lightly browned.
Add the rice to the onion and cook until rice begins to brown, stirring constantly.
Add 1 1/2 cups water and the tomato bouillon to the pan.
Turn on high and stir until the bouillon has dissolved.
Cover and cook for 20 minutes or until the rice is tender.
1 tablespoon avocado oil
2 tablespoons sweet yellow onion
1 tomato bouillon cube or 2 teaspoons granulated bouillon
1 cup long-grain white rice
1/12 cups water
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