Easy Mexican Rice

INGREDIENTS

2 chicken bouillon cubes, chopped
2 1/4 cups warm water
3 Tablespoons canola oil
1 ½ cups long-grain white rice
1/2 cup onion, finely diced
2 cloves garlic, minced
14.5 ounce can crush tomatoes or petite diced tomatoes
1/4 teaspoon ground cumin, more to taste
1 teaspoon salt, more to taste
OPTIONAL: CHOPPED CILANTRO

INSTRUCTIONS

• Place the chicken bouillon cubes in a bowl with warm water. Microwave for 1-2 minutes to allow dissolve.
• Pour oil in a large skillet over medium heat. Add rice and cook for about 10 minutes or until golden. Then push the rice to one side of the skillet. Add diced onions and cook 2 to 3 minutes and then stir in garlic and cook an additional minute. Combine onions and rice.
• Add tomatoes, including juice to rice mixture.
• Press down on some of the tomatoes with a fork to smash. Add in water/bouillon mixture, cumin and salt, stir and bring to a boil.

• Once at a boil place lid on the pan and simmer for 25-35 minutes, or until the rice has absorbed the liquid and the rice is cooked through.

• Remove from heat and stir in fresh cilantro if desired. Salt and pepper to taste. Enjoy with your favorite Mexican dish!

Recipes Food Cooking Mexican Rice