Tuesday, April 2, 2013

My Hubby's Amazing Mexican Rice



My hubby makes the best Mexican rice EVER, well at least I think so! Okay, anyone who has ever had it thinks so. I mean look at it.... Isn't it beautiful? So how does one make this divine rice? Well like this of course:

Bring to a boil in a large pot (because everything is going to end up in there in the end.)
2 Cups water
2 Tomato bouillon with chicken flavor cubes

While that is coming up to a boil, blend in your
blender or food processor
1 Cup water
2/3 to a whole medium to large onion
a shake of garlic powder
a dime size of cumin

Now combine the items from the blender into you pot of water and bullion and keep boiling!

Coat a frying pan with vegetable oil and put in 2 Cups of rice (not minute rice). Keep stirring the rice  which will "puff" and turn whiter. Once the rice plumps up and gets whiter, add it to your liquid and keep boiling till the water gets down close to the top of the rice. Then turn the temp down to low and cover. It takes about 15 minutes to finish.

We serve the rice "on the side" during Mexican night at our house. But personally I like to toast up a tortilla, spread some refriend beans on it, cover with a thin layer of cheese and finish with a layer of rice. Roll it up and it makes a meal. You can add in what ever you like, such as meat or tomatoes. Whatever you add, I promise, the rice will be the star!




13 comments:

  1. Hey Mindie! I make my spanish rice very similar to your husband's--chicken broth is such a yummy addition to the flavor of tomato sauce.

    Hey, thanks for linking up to HBN's Tasty Tuesday! What a pleasure to see your post on the list! :)

    ~Kristi@Let This Mind Be in You

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  2. I make a pretty good Spanish rice but feel like its missing something, perhaps its the tomato bouillon...I didn't know Knorr made such a thing. Thanks for sharing this, I'm going to give your hubbies recipe a try.

    Holly

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    1. A very nice Mexican woman taught this recipe to my hubby years ago.... I had no idea about Knorr making it either till we went to look for chicken/tomato bouillon!

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  3. Looks awesome! I'm sure I could vary it to be gluten free.

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    1. If you do let me know so I can let others know! We have no gluten issues here and I am not even really sure why everything seems to be gluten free these day.

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  4. Mmm... That sounds like a recipe we would love! Thank you! -Marci @ Stone Cottage Adventures

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  5. This looks great. At first I was thinking that there would be no way that I could do it, but I am definitely going to try. I am not the best with rice of any kind. It ends up overly stick and icky. And it stinks because I LOVE RICE. I end up using Minute Rice...don't judge please. :) Thank you for sharing the recipe. I will be definitely pinning it. I am dropping by from the Blog Train and am a new follower. I hope you can stop by for a visit. :)

    http://heresmytakeonit.blogspot.com/

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    1. Kelly I do NOT judge LOL I hate when people get all upset because I used Velveeta or canned cinnamon rolls in recipe. I am like, look, my family ate didn't they LOL

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  6. Ooooh! This looks really good! Thanks for linking up with "Try a New Recipe Tuesday." I hope you will be able to join us again this week. :-)

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  7. This looks WONDERFUL! I think Mexican food should have it's own food group! I love this...Thank you so much for sharing at Tasty Tuesdays...Pinning now.

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