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.