Mexican Rice
  • 2 cups short grain white rice
  • 4 cups cold water
  • 1-2 tablespoons of oil (I prefer vegetable)
  • 1/2 cup of diced Onion (white or yellow)
  • 2 Tablespoons Chicken Boullion (you can substitute Tomato Boullion or Tomato Paste)(Knorr Brand)
  • *If you choose to use Chicken Stock, you will use that in place of the water for cooking.
  1. Combine rice and onions and cook in oil over medium high heat(remember to stir constantly!) until slightly browned.
  2. Add Boullion and then quickly add water. Lower heat to medium low. Cover rice and cook until rice is cooked through (about 20 minutes). Remember to check that the rice does not require more water, otherwise it will burn! DO NOT stir rice until it is fully cooked or else it will be gooey.
  3. *NOTE*-You can add cooked shredded chicken and vegetables to the rice at the same time that you add water for cooking.
My aunt taught me this one! Mmost people will tell you to make Mexican Rice with Tomato Paste, but my family makes ours with Chicken Boullion or Chicken Stock