There are a few items that I can recall very clearly from childhood. The smells, the sounds of living in a Mexican-American household that included the jar of face cream my grandmother used (turns out it was Jergens), the sound and smell of frying eggs or potatoes from the kitchen and that brown-tinted jar with a green top. You know the Knorr jar of bullion. Growing up it was an ingredient that brought amazing flavor to all of my mom and grandmother’s dishes. It’s one of the only ingredients that I don’t like to be without, especially when it comes to making Mexican rice.
There are so many recipes that I add Knorr to but the recipe that is my go-to for a lot of meals is Mexican rice! It can be eaten alone or as a side and it brings back so many memories from growing up too. While the recipe I’m going to share isn’t accurately measured.. You gotta eye-ball it friends. 😉 I have to admit that there are times when my rice doesn’t come out right..
Here’s the recipe:
- 1 cup of white long-grain rice
- 1/4 cup of tomato sauce or half the can (however orange you want it)
- 4 cups of water (2 cups at a time)
- 1/4 of an onion
- 2 tablespoons of canola oil
- 2 tablespoons of Knorr chicken or tomato flavor bouillon
- 1 tablespoon of minced garlic
- salt to taste
How to make Mexican rice
You begin by frying the rice. Add the 2 tablespoons of oil into a deep pan or saucepan with a top and begin the browning process. Once you notice the rice beginning to brown stir it around and add the onion. Once you see all the rice has browned but not burned add the garlic, tomato sauce and stir. Once you’ve stirred everything together add 2 cups of water cover. Reduce heat to medium-low and keep an eye on it to make sure the water doesn’t run out and the rice burns. Once you see the water reducing add the remaining 2 cups.
This is a crucial point in the rice cooking process as it could run or it could become water-logged. There’s times when my rice is amazing and then it’s just bad. It happens to everyone and I have my days. So keep an eye on it.
When it looks like this and there’s liquid in the pan cover and remove from heat. My grandfather actually gave me this tip. Let the rice finish cooking with the residual heat and steam. It’ll be perfectly fluffy and delicious. Making rice is an art in my eyes, but the flavor is undoubtedly perfect thanks to Knorr! You can actually use any of the Knorr bouillon powders. Chicken and tomato are my favorite to use, but beef is delicious as well. It adds to the flavor.
What’s your favorite dish to enjoy with rice?