Simple Mexican Rice
the most delicious restaurant-style Mexican rice
Servings: 6 servings
Ingredients
- 1 1/2 cups rice long grain If using basmati or jasmine rice be sure to check the package and use the amount of water called for. the long grain rice I use calls for the 2-1 ratio of 2 cups water for 1 cup rice * be sure to use the amount called for on the package of rice you have.
- 2 teaspoons oil avocado oil, canola or vegetable oil
- 3 cups water
- 2 tablespoons tomato bouillon
- 2 green onions diced
Instructions
- In a 2 quart pot or larger saute rice with oil over high heat until all rice is coated, and looks golden this takes about 2 minutes.
- Turn the temperature down to medium.
- Add in the water, tomato bouillon, and sliced onion.
- Stir until the water comes to a boil, place a lid on the pot and turn the temperature to low, and keep the rice at a simmer for 30 minutes.
Notes
*I use long-grain rice, basmati rice, and jasmine rice. But each type of rice may call for a different rice-to-water ratio, Use the amount instructed on the package. The old rule of thumb was 1 cup rice and 2 cups water, but more recently I've noticed that some rice varieties require different proportions, so be sure to note that before beginning.