Mexican Rice
This flavorful homemade Mexican rice is fluffy, delicious, and the perfect side dish for tacos, enchiladas, and all your favorite Mexican-inspired meals.
Ingredients
- 2-3 tablespoons avocado oil
- 2 cups long-grain white rice I used jasmine rice
- 2 Roma tomatoes
- 1/4 white onion
- 2 garlic cloves
- 1 tablespoon Knorr Tomato Bouillon
- 1 tablespoon Knorr Chicken Bouillon
- 3 cups water divided
- 1 jalapeño optional
Instructions
- Add the tomatoes, onion, garlic, Knorr Tomato Bouillon, Knorr Chicken Bouillon, and 1 cup of water to a blender. Blend until smooth.
- Heat a large skillet with a tight-fitting lid over medium heat. Add the avocado oil.
- Add the rice and cook, stirring frequently, until golden brown, about 5-7 minutes.
- Pour the blended tomato mixture through a fine mesh strainer directly into the skillet.
- Add the remaining 2 cups of water and stir to combine.
- Place the jalapeño in the center of the rice.
- Cover with a tight-fitting lid, reduce the heat to low, and cook for 20 minutes. Do not lift the lid while the rice cooks.
- Remove from the heat and carefully uncover. Fluff the rice gently with a fork before serving.