The Pioneer Woman Tasty Kitchen
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Authentic Mexican Rice

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Fluffy, tender and delicious! Let’s not forget simple too!

Ingredients

  • 2-½ cups Water
  • 1-½ Tablespoon Tomato Bouillon
  • 2 Tablespoons Vegetable Oil
  • 1 cup White Rice, Dry
  • 1 whole Garlic Clove, Minced
  • 1 whole Green Bell Pepper, Sliced

Preparation

Stir together the water and the bouillon powder and heat in the microwave on high for 4 minutes.

Meanwhile, in a large skillet heat oil over medium/high heat, add the rice and garlic, saute for 3 minutes then add the bell pepper, stirring constantly to prevent burning. Continue to cook the rice until lightly browned. Add the hot water and bouillon mixture and bring to boil. DO NOT STIR! THIS IS VERY IMPORTANT! Reduce heat to low, cover and simmer for approximately 20 minutes or until all the water has evaporated. Let sit for 5 minutes before serving.

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2 Reviews

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Rich Jamieson on 10.6.2016

Liked the recipe a lot. Made a few modifications because I prefer a dryer Mexican rice as well. Here are some of the modifications made. Rinsed the rice off in a strainer to remove excess starch, then fried the rice until a light sand color. Then only used a 1.5 cups of water per cup or rice. Once the water/tomato bouillon was poured into the pan I covered it and turned it down to low and cooked for 15 minutes. Do not remove the cover during this 15 minutes or you will be very unhappy with your rice. Then took off heat and let sit for 5 to 10 minutes (still had not removed the cover) after which I fluffed the rice. Each grain of rice had burst open and showed no tendency to clump. This is now my Mexican go to recipe. Thank you stephs1018(Eccentric Kitchen).

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katejudy311 on 9.14.2011

We really liked this. I think it was the best recipe I have tried so far. I couldn’t get the rice dry enough, it was almost sticky, but I will definately make this again.

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