Mexican/Spanish Rice

boards.texascooking.com

Grandmother of 7 yr. old twin boys, work full time, avid recipe collector. Living in Victoria, TX.

In a skillet that has a tight fitting lid, fry 1 1/2 c of rice in 2T. oil until brown. Add 3 c. hot water, 3T. Knorrtomate (chicken bouillon with tomato), 1 tsp. ground cumin, 1/4 tsp. black pepper, 1 T. dried minced onions, 2 cloves of fresh garlic (finely chopped). Stir until all is dissolved. Cover. Cook over medium heat for 15 minutes. DO NOT LIFT THE LID !!!!!!!! After 15 minutes turn it off and let it sit for 20 minutes. Fluff with a fork and serve. In a skillet that has a tight fitting lid, fry 1 ½ c of rice in 2T. oil until brown. Add 3 c. hot water, 3T. Knorrtomate (chicken bouillon with tomato), 1 tsp. ground cumin, ¼ tsp. black pepper, 1 T. dried minced onions, 2 cloves of fresh garlic (finely chopped). Stir until all is dissolved. Cover. Cook over medium heat for 15 minutes. DO NOT LIFT THE LID !!!!!!!! After 15 minutes turn it off and let it sit for 20 minutes. Fluff with a fork and serve.

You can always add: ½ c frozen corn, sweet pepper, peas, or 1 c. diced fresh tomatoes. These should be added when you add all the spices.

The Knorrtomate replaces the tomatoe sauce and adds another layer of flavor. You should be able to find it in jars or in little cubes at most grocery stores. I add it to many things: sopa aguado (fideo soup) and tortilla soup. I even add it when I make huevos a la Mexicana (scrambled eggs with fresh tomato, serrano chili, and onion).

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