Grandmas always make the best food! You know that when you’re going to your grandmas’ house that you are going to eat so good.They always take their time and make their food with love. I love walking into my grandparents’ house and just feeling the coziness, and the smell of the fresh homemade food. MMMM homemade tortillas, Mexican rice, borracho beans. Ughhh the best!
I have always wanted to learn how my grandma cooks.
Let me tell you something…
Let’s get down to the details on how to make my grandmas’ super easy Mexican rice.
Okay okay, let us start!
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- 1 cup of Jasmine rice (this is the rice that my grandma uses and it seems to be the fluffiest and lightest)
- 2 cups of water
- 1 tablespoon of Canola oil
- 1-2 tablespoons of Knorr tomato bouillon (put a little at a time and add to your preference. You won’t need salt or pepper the bouillion has all the flavor)
- 1 white onion
- 2 small Roma tomatoes
- 1 bunch of cilantro
- I like to let my pan heat up at a medium heat, while it heats add about 1 tablespoons of Canola oil. Spread the oil around the pan and let the oil get hot.
- While you let all that happen, cut an onion into fourths and use 1/4 of the onion. You can cut the onion finely or leave it chunky. It’s all up to you and what you like.
- Get two small Roma tomatoes and cut them up finely or chunky.. up to you.
- Pull off about 2 tablespoons of cilantro and chop it up.
- Once you have all your ingredients prepped set them aside.
- Now you are going to put your hand over the skillet to make sure it is hot and ready to go. If it is hot then you can now put the onion and rice to mix with the oil. let the rice sit and brown up a bit. Try not to burn it so keep an eye on it.
- Once you see your rice browning you can put the water in. let it come to a boil. You can turn up to medium-high heat if needed.
- When it starts boiling you are ready to put in your tomatoes, cilantro and knorr tomato bouillon. Mix it up really well and make sure everything is well incorporated while still boiling.
- Now that everything is mixed in, you are going to cover your rice and let it simmer at about low-medium heat for 20 minutes. Make sure it is covered well. (tip: If you don’t have a well-fitted lid then you can use foil. just cover the pan tightly and make a small hole in the top center to let some steam escape).
- The hard part now is playing the waiting game. I know it is tempting but don’t lift up your lid or move your rice around while your it is cooking. After the 20 minutes, take it off the heat and let it sit for about 5 minutes.
- Once the five minutes is up you are ready to go ahead and dig in!!