Happy Cinco De Mayo! I love this holiday! Any excuse to eat Mexican food makes for 1 happy girl! In case you missed yesterday's post make sure to check out Pink Grapefruit Lime Margaritas , Pico de Gallo ,oh and an oldie but a goodie Fajitas.
Restaurant style Mexican rice had always been one of those things no matter what recipe I tried it never turned out right. Until one day I asked my friend Marcy what the secret was and she told me.. Knorr chicken and tomato bouillon, in my grocery store it's over near the Mexican section. I added a little picture down below, just in case your a visual person like me. Also did I mention Marcy makes the best Mexican food ever? Oh, yeah..It's that good!
Saute onion and garlic in oil over medium-high heat until onion softens.
Add 1 cube tomato bouillon with chicken.
Add long grain rice, celery, carrots and red pepper. Saute until rice becomes translucent. About 3 minutes. (Check out the wonderful kitchen help! He's in training to make a wonderful husband some day!)
Add all of the water bring to a simmer. Turn heat to low and cover.
Cook for 15-20 minutes until all the liquid has been absorbed.
Fluff with a fork and enjoy!
Serves: 5-6
Preparation Time: 5 minutes
Cook Time: 20-25 minutes
Ingredients
- 2 tablespoons Olive Oil
- 1/2 whole Large Onion, Diced Fine
- 3 cloves Garlic, Minced
- 1 cube Knorr Tomato With Chicken Bouillon
- 1 1/2 cups Long Grain Rice, Brown Or White (Jasmine obviously isn't traditional but tasty)
- 1 rib Celery, Diced Fine
- 2 whole Carrots, Diced Fine
- 1/4 whole Red Pepper, Diced Fine
- 2 1/4 cup Water
Preparations Instructions
In a large saute pan with a lid add olive oil, onion and garlic. Heat over medium-high heat until onions softens and becomes fragrant.
Add tomato bouillon, rice, celery, carrots and red pepper. Saute until rice becomes translucent. Stir continually.
Add all the water. Bring to a simmer, cover and turn heat to the lowest setting. Simmer for 15-20 minutes until all the water has been absorbed.
Fluff with a fork and serve.
What a great idea to use the Knorr Tomato With Chicken Bouillon ... You're lucky she shared the tip :)
ReplyDeleteI love Mexican rice. I'll definitely have to try your version of it, it looks so pretty and colorful.
ReplyDeleteMmmmmm...what an excellent side dish for all sorts of Mexican meals. It looks delish!
ReplyDeleteOhh.. what a great recipe! I may have to try this next week!
ReplyDeleteI've never tried Bouillon before, and I may just have to start! Looks incredible =D
ReplyDeleteLooks great serena
ReplyDeletehttp://lavanyasrecipes.blogspot.com/
I love a good Mexican rice...I've tried MANY and found a few great ones! I'll have to try the Knorr(and thanks for the visual! It truly helps me too!) Great pic of your future Chef!
ReplyDeleteThis looks wonderful. I've never tried the Knorr Tomato with Chicken. I'll have to look for it.
ReplyDeleteI can almost smell it cooking - delicious!
ReplyDeleteThanks for sharing the secret! It looks even better than the Mexican rice in restaurants! YUM!!!
ReplyDeleteReally? Its that easy? Just a different type of boullion?? I'll give it a try! Mexican has been at the top of my pregnancy cravings list, so this will go in that queue! ha!
ReplyDeleteYUM! Looks very appetizing & what a great post! I don't cook Mexican that often & would be nice to try out this awesome recipe for my family! Thanks for sharing! Have a nice day, Serena! :)
ReplyDeleteThis looks amazing! I like your little helper. My boyfriend has trouble even making canned soup. It's ok though, he's learning :p
ReplyDelete