My mom’s Mexican Rice! My family LOVES this rice. We have it with most Mexican/Tex-Mex foods we make at home. It’s even good in some soups like caldo or tortilla soup (recipe for those coming soon).
My mom has never been one to measure, so I had to do some experimenting to get it right and believe I have figured it out! I’m so grateful my mom has allowed me to share with you this recipe!
There will be a lot of pictures with the directions given to help out since rice can be annoying sometimes.
*The pictures shown are actually double the recipe written, which is why it will look like a lot of rice*
2 Tbs oil (vegetable or canola)
1 c. white long grain rice
2 c. water
1 tsp cumin power
1 tsp garlic powder
2 1/2 Tbs Knorr de tomate
1/4 c. tomato sauce
1/2 tsp salt
1/4 (ish) tsp ground black pepper
1. In a pot, pan, or dutch oven, pour in your oil and allow to get hot. Add in your rice and allow to brown pretty well.
2. In a small bowl, add in the knorr, cumin, garlic powder, salt, and pepper.
3. Pour in your tomato sauce into the spice mixture and stir it together really well.
4. Once your rice is browned (like the picture in direction 1), add in the tomato/spice mixture and coat the rice really well.
5. Pour in your water and let it simmer. This is your time to taste the liquid to see if you want to add in any extra salt or knorr.
6. Once it begins to boil, cover with a lid and allow it to cook. As you check on your rice, if you notice it needs more liquid, add in a little bit of warm water to the dry spots.
7. Once it is cooked through, fluff with a fork and serve!