Easy Mexican Inspired Rice

  • 1 cup long grain white rice
  • 2 cups water
  • 2 Tbsp. butter, margarine, or olive oil- I use half butter and half olive oil
  • 1/2 medium onion finely diced
  • 3 chicken buillon cubes- you can use veggie buillon to make it vegetarian friendly
  • 2 Tbsp. tomato paste
Make sure you use a pot with a tight fitting lid, or this can be adapted for use in a rice cooker. 
  1. Put butter or olive oil into a medium sized pot and melt over medium-high heat. 
  2. Once butter is melted add diced onions and saut√© 2-3 minutes until onion is translucent. 
  3. Add rice to onion and oil mixture. Saut√© rice for 2-3 minutes. Stir constantly. The rice will brown a bit and will start to smell nutty and fragrant. 
  4. Add water, buillon cubes, and tomato paste. Stir.
  5. Once everything comes to a boil reduce heat to low, place the lid on the pot, and allow to simmer for about 15-20 minutes. 
  6. If the rice is too dry you can add a bit more water and allow to cook for a few more minutes. 
  7. Fluff rice with a fork and serve as is, or with sour cream or cheese.

If you want more veggies you can add frozen veggie mix (carrots, peas, corn, and/or green beans) at step 4.

If you don't like using chicken/vegetable buillon you can omit it and substitute chicken or vegetable broth for the water. 

If using a rice cooker complete steps 1-4 in a sauce pan, then pour the rice mix and remaining ingredients into the rice cooker and allow to steam. 

Recipes rarely call for a whole can of tomato paste. I put the extra into a ziploc bag and keep it in the freezer so that I can just cut chunks off as I need them. 

Makes about 4 servings. 


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