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Mexican Red Rice




Source of Recipe


Unknown


List of Ingredients




Cooking oil
2 c long grain white rice
4 c water
Pinch ground cumin
5 chicken bouillon cubes
Goya Adobo
Knorr Calde de Tomate
Chopped onion


Recipe



Turn burner on a high flame to warm oil. Add enough oil to barely cover the bottom of the pan. You only want to make sure the rice gets a thin coat to prevent sticking.

Add a small amount of diced onion to the cooking oil. Once the onion begins to cook and the oil is hot, add the 2 cups of uncooked rice. Keep stirring the rice to make sure it coats in oil and begins to brown.

Once rice is browned, add 4 cups water (rice to water ratio will always be 1:2) and bring to a boil.

Break up the 5 chicken bouillon cubes and add them to the rice. Add 2 large spoonfuls of the Caldo de Tomate. Add a good shake of Goya Adobo and a pinch of ground cumin. Stir well and bring to a boil. The broth will taste very salty at this point.

Once mixture is boiling, place the lid on the pan and reduce heat to low. Keep pan covered for at least 20 minutes before opening to check rice.