Maria's Mexican Rice recipe
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- 2 tablespoons olive oil 1 cup rice ½ large onion, diced ½ tablespoon salt ⅛ teaspoon ground cumin ⅛ teaspoon ground black pepper 2 ½ cups water ⅓ cup tomato sauce 1 tablespoon chicken bouillon (such as Knorr®) 1 whole serrano chile pepper
Nutrition Info
- 163.9 caloriescarbohydrate: 26.8 gcholesterol: 0.1 mgfat: 4.9 gfiber: 0.9 gprotein: 2.7 gsaturatedFat: 0.7 gservingSize: -sodium: 845.4 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Maria's Mexican Rice
Directions
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Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes, season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.