Description
A mild flavored rice that cooks up light and fluffy. Like the rice served at most mexican restaurants. This is a great basic recipe that can be easily adjusted for taste. If you like it hotter just add 2 tbs. Of diced jalepeno peppers (or more).the boullion is from knorr and is called caldo de tomate (not in recipezaar's index. I was told to never use any other oil other than canola oil or the recipe does not come out right. Therefore, substitute oils at your own risk.
Ingredients
- Canola Oil
- Fat Free Chicken Broth
- Long Grain White Rice
- Fresh Garlic Cloves
- Fresh Onion
- Tomato Bouillon With Chicken Flavor
- Tomato Paste
- Chili Powder
- Cilantro Leaves
- Black Pepper
Instructions
- Pour canola oil into a large saucepan
- Add rice and fry on medium heat until light golden brown
- Add diced onion and minced garlic and fry until rice is a medium golden brown and onions are softened
- Add all other ingredients
- Stir together
- Cover and cook over medium-low heat for 10 minutes
- Lower heat and simmer for an additional 10 minutes
- Remove saucepan from heat and set aside covered for an additional 10 minutes
- Fluff with a fork and serve