Mexican Rice

After marrying into a Mexican family, the first thing my suegra taught me was how to make rice. But it's not just any regular rice you can find at your local Mexican restaurant.

This rice is the best Mexican rice you will ever eat!

The recipe comes from her youth and is a family tradition. The flavor is so savory and satisfying, and the texture is so fluffy. It's also so wonderfully easy!

INGREDIENTS:
2 Roma tomatoes
1/2 onion
2 cups jasmine rice
1 clove garlic
1 1/2  tbsp tomato bouillon with chicken flavoring
1 1/2 tbsp chicken bouillon
4 shakes of ground cumin
5 1/2 cups cold water
Cooking oil

Start by rinsing your rice so that the water below runs clear.

Then heat a large skillet that has a lid with just enough oil to thinly coat the bottom. If you add too much, start over. Oily rice is not pleasant.

When the oil is hot, turn the burner to medium and brown the rice until its golden. Be sure to watch it and stir frequently so as not to burn the grains.

In between stirs, chop your tomatoes and onion, and mince your garlic.

When the rice is properly toasted, add the chopped stuff to the pan and give it a thorough stir.

Once its well incorporated, mix in your bullion.

Add the water.

Sprinkle in the cumin.

Give it a final good stir.

And let the water come to a boil, then turn the heat to low. Cover for 20 minutes.

Voilà!

Delicious, crowd pleasing, Mexican rice! Perfect as a side to any meal...

 ...or all on its own!

Traditional rice sure to leave you coming back for more and more!