- 2 tablespoons olive oil
- 1 cup rice
- 1/2 large onion, diced
- 1/2 tablespoon salt
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground black pepper
- 2 1/2 cups water
- 1/3 cup tomato sauce
- 1 tablespoon chicken bouillon (such as Knorr®)
- 1 whole serrano chile pepper (optional)
- Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.
04/01/2017
recipepes.com
Maria's Mexican Rice, recipe
PT15M
PT1H
5
455 calories
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