Mexican Rice

Most people believe their mother is the best cook in the world; however, I really do believe that my mother makes the best Mexican food hands down. Not bias at all! Haha.  She was raised in Tamaulipas, Mexico, so you can believe these recipes are the real thing! So real that I had to do some experimenting with measurements for you guys. I was joking with the other Cookin Chicks that when she says cup, she usually means whatever cup she has laying around closest to her and not an actual measuring cup. When I first started cooking I learned a tablespoon was not the one I use to eat my cereal with.  To me, it was a spoon that was on the table, ha ha tablespoon it is!  This first recipe is my very first one I learned how to make years ago.  It’s my mother’s famous Mexican rice.  It automatically turns any dish into a traditional Hispanic dish or… you can do it like me and grab a bowl to eat it on its own.


1 tablespoon of vegetable oil

2 cloves of garlic minced

¼ of a small white onion ( I just cut in big chunks, I’m not a big fan of having onion in my rice  ,so I pick it out.)

2 cups of rice

4 cups of hot water

2 Knorr chicken bouillon cubes (you will notice, I use this a lot!)

1 (8 ounce) can of tomato sauce

Directions :

Sauté the onions and garlic in a non-stick pan with the vegetable oil for about 3 minutes or till slightly tender under medium high heat.  Add the 2 cups of rice.  Pan Fry the uncooked rice to have a slight golden look to it.  Add the tomato sauce and mix it together with the rice.  Add the water and the buillon cubes.  Stir to mix and and dissolve the bouillon cubes.  Bring to a boil.  Once it has reached boiling point, cover and simmer for about 25 minutes. (optional) I like to start my rice first before the rest of my meal.  That way I can leave it on low and the heat will absorb the extra water and make it more fluffy.
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