November 6, 2020 • 2

The Absolute Best “Restaurant Style” Mexican Rice!

Y’all, I love me some Mexican rice! I could eat my weight in the stuff! I have been, for the better part of my life, trying to make it at home! It has always been good, it just wasn’t ever like what you’d get at the restaurant. Big bummer, because I CRAVE it! A few months ago I got really close! I knew if I made it agin I could get even closer!! So, what did I do tonight? I spent a few hours in the kitchen and after my second batch, I have finally done it!!!!!!! Woohoo!!!!!! If you love Mexican rice like I do, drop what ever you are doing and get to the kitchen! Not only is this recipe super easy, you probably have everything on hand, right now, to make it!! Runnnnn!!!!

Ingredients:

1 cup long grain white rice (not instant)

1 Tablespoon olive oil

2 Tablespoons butter

1/2 yellow onion (diced)

1 Roma tomato (diced)

1 Tablespoon Cilantro

1 Tablespoon lime juice

1/4 cup tomato sauce

1 1/2 cups water

1teaspoon ground Cumin

1 chicken bullion cube

Preparation: In a large lidded skillet add the onion, olive oil, butter and rice. Saute over medium high heat until rice is nicely browned and the onions are translucent. Add all reamining ingredients, stir to combine, reduce heat to low, cover and simmer 20 minutes or until liquid is absorbed. Uncover, fluff with a fork and continue to cook over low heat until rice is seperated and not sticky. (About 15-20 minutes) You really want to kinda dry it out. I think texture was one of the biggest things always missing from my previous attempts. I have nailed it this time and you can too!