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!
Preparation Time: 5 minutes
Cook Time: 20-25 minutes
- 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
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.