Secret Ingredient Mexican Rice Recipe #SaboreaTuVerano

• Produce

  • 1 tsp Garlic
  • 1/2 Onion, small
  • 1 13 oz. bag Peas, frozen

• Canned Goods

  • 1 cube Knorr caldo de tomate bouillon

• Condiments

  • 1/2 cup Tomato sauce

• Pasta & Grains

  • 2 cups Grain rice, medium

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Liquids

  • 3 cups Water

Found on jenniferppriest.com

Description

Ingredients

• 1 cube of Knorr Caldo de Tomate Bouillon (Tomato Bouillon w/ Chicken Flavor)
• 2 cups of medium grain rice
• 3 cups of water
• ½ cup tomato sauce
• ½ small onion, diced
• 13 oz. bag of frozen peas
• 1 tsp minced garlic
• 1 tsp ground cumin
• olive oil
• salt and pepper to taste

Directions

• Heat 1 cup of water and add 1 cube of Knorr Caldo de Tomate Bouillon (Tomato Bouillon w/ Chicken Flavor). Break up the bouillon with a fork and stir until dissolved completely. Set aside.
• In a sauce pan, heat the oil.
• Add the onion and garlic, cooking until translucent.
• Add the rice. Stir constantly to toast the rice and avoid burning it.
• Once the rice has a golden brown color, add the tomato sauce, prepared bouillon, and water.
• Cover and cook on medium heat for about 10 minutes, stirring occasionally to prevent the rice from sticking.
• Once the water has reduced by 80%, stir in half of the 13 oz. bag of frozen peas. Cover and continue cooking until all the water has evaporated.
• Season with salt and pepper to taste.