Mexican Rice

25 mins
Serves 1
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Directions

  1. 1Pour one cup of dry rice into a pan.
  2. 2Pour one cup of dry rice into a pan.
  3. 3Pour one cup of dry rice into a pan.
  4. 4Drizzle a little bit of oil into the pan.
  5. 5Drizzle a little bit of oil into the pan.
  6. 6Drizzle a little bit of oil into the pan.
  7. 7Brown your rice for one to two minutes.
  8. 8Brown your rice for one to two minutes.
  9. 9Brown your rice for one to two minutes.
  10. 10Add three cups of water to the pan.
  11. 11Add three cups of water to the pan.
  12. 12Add three cups of water to the pan.
  13. 13Add one tablespoon of Knorr bouillon to the rice and mix it in.
  14. 14Add one tablespoon of Knorr bouillon to the rice and mix it in.
  15. 15Add one tablespoon of Knorr bouillon to the rice and mix it in.
  16. 16Add five tablespoons of tomato sauce to the rice and mix it in.
  17. 17Add five tablespoons of tomato sauce to the rice and mix it in.
  18. 18Add five tablespoons of tomato sauce to the rice and mix it in.
  19. 19Cover the pan and cook on high heat for 10 minutes without opening it.
  20. 20Cover the pan and cook on high heat for 10 minutes without opening it.
  21. 21Cover the pan and cook on high heat for 10 minutes without opening it.
  22. 22Turn off the stove and leave the covered pan on the stove for five minutes without uncovering it.
  23. 23Turn off the stove and leave the covered pan on the stove for five minutes without uncovering it.
  24. 24Turn off the stove and leave the covered pan on the stove for five minutes without uncovering it.
  25. 25Take the pan off the heat and leave it alone for 10 additional minutes, without uncovering it.
  26. 26Take the pan off the heat and leave it alone for 10 additional minutes, without uncovering it.
  27. 27Take the pan off the heat and leave it alone for 10 additional minutes, without uncovering it.
  28. 28Uncover the pan to reveal the perfect Mexican rice.
  29. 29Uncover the pan to reveal the perfect Mexican rice.
  30. 30Uncover the pan to reveal the perfect Mexican rice.

Ingredients

  • 1 cup dry rice
  • 1 cup dry rice
  • 1 cup dry rice
  • 3 cups water
  • 3 cups water
  • 3 cups water
  • oil
  • oil
  • oil
  • 1 tablespoon Knorr bouillon
  • 1 tablespoon Knorr bouillon
  • 1 tablespoon Knorr bouillon
  • 5 tablespoons tomato sauce
  • 5 tablespoons tomato sauce
  • 5 tablespoons tomato sauce

Equipment

panlidmeasuring cupspoon

Tips

  • Do not open or touch the lid while cooking and resting the rice, that's where the magic happens.