You know that Mexican style rice you see at house parties or Mexican restaurants? I re-created a shortcut recipe for you to try! This recipe is ideal as a side dish for your next meal prep or family dinner.
I also added frozen peas and carrots, but these are optional.
2 tablespoons olive oil
1 cup dry white rice
1 3/4 cups of water
1.5 cubes Tomato Bouillon with chicken flavor
1/4 cup frozen peas and carrots
1.) Add olive oil to a skillet on medium/high heat.
2.) Once oil is hot, add white rice. Stir until rice is fried (turns a light golden color). Be careful not to burn it, keep stirring every few seconds.
3.) Add water and seasoning cubes, crumbling them as you drop them into the skillet.
4.) Add frozen peas and carrots.
5.) Cover skillet and let rice boil for 3-4 minutes. Keep covered and just turn heat down to low and simmer for 20 mins. Do not remove lid until rice is thoroughly cooked, either when the 20 mins are up or all water has been absorbed.
6.) Enjoy with your favorite main dish!
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