This is the way my mom prepares Mexican Rice.
Ingredients:
| 1 cup | long grain rice |
| 2 tsp | oil |
| 2 cups | water |
| 1 cube | Knorr Chicken Bouillon |
| 1/2 cube | Knorr Tomato Bouillon with Chicken Flavor |
Procedure:
- Add oil and rice, medium heat; boil water in a separate pot on high heat.
- Keep stirring the rice till it is golden, about 7 minutes; At the same time, the water should be boiling or close to boiling.
- Add water to rice, add chicken and tomato bouillon cubes, mix so that the cubes dissolve completely.
- Boil on medium heat for 8 minutes uncovered.
- Cover the pot, reduce to low heat, cook about 12 minutes till rice is soft and all water is absorbed. Rice should not stick to the bottom.
Notes:
- I have used a big pot to make 4 times the original amount. In such cases, I use 4 cubes of chicken bullion and 3 cubes of tomato bullion.
- When using powder version of the chicken or tomato bullion, 1 cube = 1 tbsp.