Mexican Red Rice

Method9 steps

1. 1

   Step 1: Heat the selected chicken or vegetable stock (2 cups) until very hot, almost boiling. Add one bouillon cube, 1 teaspoon granulated bouillon, or ½ teaspoon Better Than Bouillon, according to the product selected. Let it sit for a couple of minutes.

   Uses 2 cups chicken or vegetable stock · 1 cube or 1 tsp granulated bouillon · ½ teaspoon Better Than Bouillon, alternative to cube or granules

2. 2

   Step 2: Stir the warm stock until the selected bouillon dissolves completely; this may take a minute or two. Set aside.

   Uses warmed stock with dissolved bouillon

3. 3

   Step 3: In a medium saucepan heat oil (1 tablespoon) over medium-high. Add rice and sauté rice for about 2 minutes until it starts to get opaque.

   Uses 1 tablespoon vegetable oil · 1 cup long-grain rice

4. 4

   Step 4: Add the onions (¼ cup) and sauté until rice becomes light golden brown. About two minutes.

   Uses rice sautéed until it begins turning opaque · ¼ cup finely chopped onion

5. 5

   Step 5: Add the prepared stock with dissolved bouillon from steps 1–2, along with the tomato sauce (½ cup), optional frozen vegetables (½ cup), salt (½ teaspoon), and pepper.

   Uses rice browned with onion · prepared stock from step 2 · ½ cup tomato sauce · ½ cup frozen vegetables, optional · ½ teaspoon kosher salt · ¼ teaspoon ground black pepper

6. 6

   Step 6: Mix all ingredients and cover saucepan with lid. Bring rice mixture to a boil then reduce heat to low.

   Uses toasted rice, prepared stock, tomato sauce, vegetables and seasoning

7. 7

   Step 7: Cook for 10 minutes covered. Then add the cilantro (½ cup) and mix it into the rice.

   Cook Rice Covered · 10 minUses seasoned rice brought to a boil and covered on low heat · ½ cup chopped cilantro

8. 8

   Step 8: Cover again and cook for another 10 minutes or until stock is completely absorbed.

   Cook rice until liquid is absorbed · 10 minUses simmered rice with cilantro stirred in

9. 9

   Step 9: Remove from heat and allow to rest for 5 minutes before opening pan. Fluff the rice with a fork and serve warm.

   Rest Rice · 5 minUses rice with cilantro after stock is absorbed