Mexican Rice

Ingredients

  • 2 Tbsp oil
  • 1 cup rice
  • 2 cups water
  • 2 chicken bouillon cubes
  • 1 cup stewed tomatoes, drained or fresh
  • 1 medium onion, chopped

Directions

  1. Stir-fry dry rice in oil until kernels turn chalk white, then light golden brown
  2. Add water, tomatoes, onion and cubes and bring to a boil
  3. Cover and simmer until liquid is absorbed, 25-30 minutes

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