Easy Mexican Rice
Easy Mexican Rice
Ingredients
- 2 cups long-grain white rice, unwashed
- 2 tablespoons vegetable oil, or as needed for browning
- 6 cups water, room temperature
- 2 tablespoons Knorr Caldo de Pollo (chicken bouillon)
- 10 tablespoons H-E-B tomato sauce
Instructions
- 1
Gather all your ingredients and kitchen tools, practicing 'mise en place' to ensure everything is ready before you begin cooking. Place a 12-inch pan with a tight-fitting lid on the stove, ensuring the stove is off.
⏱️ 2 min
- 2
Add the 2 cups of unwashed long-grain white rice to the pan. Drizzle the vegetable oil over the rice.
⏱️ 1 min
- 3
Turn the stove to medium-high heat. Using a spatula, continuously stir and brown the rice for approximately 4 to 5 minutes. Ensure the rice browns evenly and does not burn.
⏱️ 5 min
- 4
Once the rice is nicely toasted, quickly and carefully add the 6 cups of room temperature water to the pan. Stir in the 2 tablespoons of Knorr Caldo de Pollo (chicken bouillon) and the 10 tablespoons of H-E-B tomato sauce until well combined.
⏱️ 2 min
- 5
Cover the pan tightly with its lid. Reduce the heat to medium-high and cook for 10 minutes. It is crucial not to open the lid, peek, or disturb the rice during this cooking period.
⏱️ 10 min
- 6
After 10 minutes, turn off the stove completely. Leave the covered pan on the turned-off burner for an additional 5 minutes. Do not remove the lid.
⏱️ 5 min
- 7
After the 5 minutes of resting on the turned-off stove, carefully remove the pan from the heat, but keep the lid on for another 10 minutes. Again, do not uncover it.
⏱️ 10 min
- 8
After the final 10 minutes of resting, the Mexican rice is officially done. Fluff with a fork and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Mexican Rice
- 2 cups long-grain white rice, unwashed
- 2 tablespoons vegetable oil, or as needed for browning
- 6 cups water, room temperature
- 2 tablespoons Knorr Caldo de Pollo (chicken bouillon)
- 10 tablespoons H-E-B tomato sauce
Instructions
- 1
Gather all your ingredients and kitchen tools, practicing 'mise en place' to ensure everything is ready before you begin cooking. Place a 12-inch pan with a tight-fitting lid on the stove, ensuring the stove is off.
⏱️ 2 min - 2
Add the 2 cups of unwashed long-grain white rice to the pan. Drizzle the vegetable oil over the rice.
⏱️ 1 min - 3
Turn the stove to medium-high heat. Using a spatula, continuously stir and brown the rice for approximately 4 to 5 minutes. Ensure the rice browns evenly and does not burn.
⏱️ 5 min - 4
Once the rice is nicely toasted, quickly and carefully add the 6 cups of room temperature water to the pan. Stir in the 2 tablespoons of Knorr Caldo de Pollo (chicken bouillon) and the 10 tablespoons of H-E-B tomato sauce until well combined.
⏱️ 2 min - 5
Cover the pan tightly with its lid. Reduce the heat to medium-high and cook for 10 minutes. It is crucial not to open the lid, peek, or disturb the rice during this cooking period.
⏱️ 10 min - 6
After 10 minutes, turn off the stove completely. Leave the covered pan on the turned-off burner for an additional 5 minutes. Do not remove the lid.
⏱️ 5 min - 7
After the 5 minutes of resting on the turned-off stove, carefully remove the pan from the heat, but keep the lid on for another 10 minutes. Again, do not uncover it.
⏱️ 10 min - 8
After the final 10 minutes of resting, the Mexican rice is officially done. Fluff with a fork and serve immediately.
⏱️ 1 min