no fuss mexican rice
(2 ratings)
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Taking the traditional flavors from my Mexican-American grandmother, and the vegetable-hiding craftiness of my Colombian mother, I've reworked this family favorite to incorporate new cooking techniques I've learned. This is wonderful with any Mexican-American dish.
(2 ratings)
yield
4 - 6
prep time
10 Min
cook time
30 Min
Ingredients For no fuss mexican rice
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1 crice (uncooked)
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1/8 c1015 sweet yellow onion, diced fine
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2 sprigcilantro, fresh
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1 can(8oz) v8 juice
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1/8 ctomato, fresh, diced fine
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2 TbspKnorr-Suiza Tomato Boullion with Chicken Flavor
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2 TbspExtra Virgin Olive Oil
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2 Tbspminced garlic (OPTIONAL)
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1 pinchsalt
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water (to cover rice, not necessarily 2 to 1 ratio)
How To Make no fuss mexican rice
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1In large skillet (with lid), heat Extra Virgin Olive Oil over Medium-Low heat.
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2Add diced Onion and season with a pinch of salt. Sweat the Onion over Medium-Low heat until translucent. Stir only to avoid any over cooking. OPTIONAL: Add Garlic when Onion is about half way done.
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3Add Rice. Increase heat to Medium. Cook until rice is light brown, stirring frequently.
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4Add Tomato. Sautee until Tomato begins to break down. NOTE: Rice will begin to soften slightly in the juices of the Tomato. This is OK as it will prevent the Rice from over browning.
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5Add Water to just cover the Rice.
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6Add V8. Stir to combine liquids.
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7Add Knorr-Suiza. Stir to dissolve completely.
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8Add Cilantro.
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9Cover and reduce heat to Medium-Low. Allow to simmer 10-15 minutes or until all Rice is split open.
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10Remove stemmed Cilantro prior to serving. Use fresh plucked Cilantro leaves and a pinch of finely diced Tomato as garnish.
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