Mexican Rice Recipe
  • 2 cups long grain rice
  • 2 Tablespoons oil
  • 3 cups chicken stock
  • 1 Tablespoon Knorr Tomato Bouillon
  • 1 large onion
  • 1 8oz can unsalted tomato sauce
  • 1 can black beans
  • 3 cooked boneless skinless chicken breasts
  • cilantro-jalapeno (optional)
  1. In a large frying pan ( you will need a lid to fit this pan)
  2. Place 2 Cups long grain white rice
  3. Tablespoons oil
  4. Cook on medium heat stirring rice until it starts to turn golden about 3-4 minutes.
  5. Add 3 cups chicken stock
  6. Tablespoon Knorr Tomato Bouillon
  7. large onion diced
  8. oz. can unsalted tomato sauce
  9. Cover with lid, cook on high temperature until it comes to a boil. Turn temperature to low for 30 minutes or until rice is tender.
  10. Uncover, then add
  11. can drained black beans
  12. cooked and diced chicken breasts ( I cut 3 boneless skinless chicken breasts into 1 inch pieces then cook them in a heated frying pan while the rice is cooking)
  13. The rice is so hot, that the black beans heat up very quickly. By the time I stir everything together, cover it for a minute until everyone sits down, it's done.
  14. I wish I had fresh cilantro. I just ran out of it the day before. Why does that always happen.
  15. The next morning when I was eating a bowl of this, I sprinkled on some dry cilantro, it was fine but you know...not the same as fresh.
  16. I did have a jalapeƱo, so I thinly sliced it and topped off the bowls with it. It added a little kick!
Recipe by Created by Diane at