Stovetop Mexican Rice

Recipe adapted from Tastes Better from Scratch.

Ingredients:

• 1 1/2 c. long grain white rice, rinsed
• 1/4 c. vegetable oil
• 1 tsp. garlic, minced
• 1 onion, finely diced
• 1/4 c. tomato sauce
• 2 tsp. granulated tomato bouillon
• 1 carrot, diced
• 1/4 tsp. salt
• 3 c. water
• Juice of 1 lime

Directions:

1. Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
2. In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
3. Add garlic, diced onion, tomato sauce, tomato bullion, salt, carrots, and water to the saucepan.
4. Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed.  Remove from heat and allow to rest for 5 minutes; then add the lime juice and fluff with a fork. Taste and adjust seasoning as necessary.

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Stovetop Mexican Rice

Recipe by RC

Ingredients

• 1 1/2 c. long grain white rice, rinsed

• 1/4 c. vegetable oil

• 1 tsp. garlic, minced

• 1 onion, finely diced

• 1/4 c. tomato sauce

• 2 tsp. granulated tomato bouillon

• 1 carrot, diced

• 1/4 tsp. salt

• 3 c. water

• Juice of 1 lime

Directions

• Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
• In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
• Add garlic, diced onion, tomato sauce, tomato bullion, salt, carrots, and water to the saucepan.
• Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed.  Remove from heat and allow to rest for 5 minutes; then add the lime juice and fluff with a fork. Taste and adjust seasoning as necessary.