Restaurant Style Mexican Rice
My husband loves Mexican Rice. It took me trying about 27 different recipes to come up with this version, which we absolutely love. Simple ingredients, easy to prepare, budget-friendly and turns out perfect every single time.
Restaurant Style Mexican Rice
Simple ingredients, easy to prepare, budget friendly and turns out perfect every single time.
Ingredients
- 1 tbsp avocado oil (or vegetable or canola)
- 1 cup white long grain rice (please be sure to use this specific type of rice)
- ½ cup diced yellow onion
- ¼ cup seeded poblano pepper, diced
- 2 cups water
- ½ tbsp chicken bouillon (caldo de pollo)
- 1 tbsp tomato bouillon (caldo de tomate)
Instructions
- Heat oil in a large skillet over med/high heat.
- Add the rice and stir to coat in the oil.
- Add in the onion and poblano.
- Cook while stirring constantly for about 7-10 minutes.
- The rice will begin turning very white and then toast and turn slightly golden on the edges
- Stirring is very important as not to burn the rice.
- Pour in the water.
- Add in the chicken and tomato bouillon & stir to combine.
- Keep the heat at medium and let the rice cook in the water until it starts to boil, stirring occasionally.
- Once boiling, let the rice continue to cook 2—3 minutes.
- Place lid on the skillet, reduce heat to lowest simmer and let the rice cook, undisturbed for 20 minutes.
- After 20 minutes, remove the rice from the heat, but keep lid on for another 10 minutes.
- Remove lid, fluff rice with fork, serve and enjoy.
- This rice freezes very well and the recipe also easily doubles for a crowd.