Copyright © 2014 The FOURnet Information Network. All rights reserved.

THE BEST MEXICAN RICE 
2 cups uncooked white rice
1/4 cup vegetable oil
4 cups water or chicken broth
1 large onion, diced
1 large tomato, diced
1/3 cup cilantro, chopped (add at the end)
1 tablespoon seasoned salt
1 tsp. garlic powder
1 tablespoon cumin
2 tablespoon tomato bouillon
1 tablespoon sugar
1 tablespoon brown gravy mix

Dice onion and tomato; set aside. Put rice in a bowl and add all of the spices. Pour oil into a larger pan and add the onion.

Cook until onion is tender; add uncooked rice and all of the spices. Cook for 1 minute; add diced tomato and stir. Add 4 cups water; bring to a boil.

Lower heat to simmer, cover, and cook for 20 minutes. Add chopped cilantro.

Stir and enjoy!!

Submitted by: Michelle Depp
Share: Add review or comment

 Rating: 4 / 5 - Reviews: 4
Jan 7, 8:13 PM
Julie (Utah) says:
Feb 13, 8:27 PM
Amarie675 (Ohio) says:
Aug 20, 8:35 PM
Tosha (Georgia) says:
Sep 4, 4:27 PM
Stormy (United States) says:

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.01s