mexican rice mexican rice
1 can of tomatoes
3-1/2 cups of water (combined with the remaining juice from the tomato can)
1-1/2 cups of long grain rice
1 tablespoon of oil
1 tablespoon of cumin seed
6 chopped garlic cloves
1/2 chopped medium onion
4 teaspoons chicken bouillon powder
Chop the tomatoes while keeping the remaining juice (from the can) in a bowl. Add the water to the juice until you have a total of 3.5 cups of liquid. Incorporate the chicken bouillon into the liquid.
In a large frying pan, heat the oil at medium heat. Add in the rice and stir gently until the grains nicely goldens. Incorporate the garlic cloves, chopped onion and cumin into the mixture. Cook and fry for about one minute and then incorporate the tomatoes. Cook until the frying pan dried the tomatoes remaining juice. Stir in the 3.5 liquid into the mixture.
Reduce the heat to low heat and simmer until the rice is slightly above the liquid level. Within 10 to 15 minutes “boiling” holes should begin to appear. Cover the pan and let at very low heat until the liquid as been all absorbed. This could take another 15 minutes.