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2 tablespoons olive oil
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1 cup rice
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½ large onion, diced
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½ tablespoon salt
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⅛ teaspoon ground cumin
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⅛ teaspoon ground black pepper
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2 ½ cups water
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⅓ cup tomato sauce
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1 tablespoon chicken bouillon (such as Knorr®)
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1 whole serrano chile pepper (Optional)
Maria's Mexican Rice
My mom is from Nuevo Laredo, Mexico and this is how she has been making rice all her life. One day I finally stopped and measured the amounts she used while cooking. In my view this is the perfect Mexican rice. It's not too greasy or dry, nice color, and great flavor. The Serrano pepper will add flavor but no heat to this recipe since it is used whole and not chopped. If you would like spicy Mexican rice, de-seed and chop the Serrano before adding it to the mix.
Nutrition Information
228
Calories
11g
Carbohydrates
18g
Protein
795mg
Potassium
8g
Fiber
4g
Sugar
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