Maria's Mexican Rice
6 servings
Ingredients
2 tablespoons olive oil
1 cup rice
1/2 large onion, diced
1/2 tablespoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground black pepper
2 1/2 cups water
1/3 cup tomato sauce
1 tablespoon chicken bouillon (such as Knorr®)
1 whole serrano chile pepper (optional)
Instructions
Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.
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