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This isn’t really a traditional recipe for my family. Although, when I was a child, my mom picked this recipe for quick Mexican rice up when we were living in Arizona from one of her friends. She’s made it ever since, and so I started making it for my family as well. It’s easy to make, delicious, and can be served with your favorite Mexican or Tex-Mex food.
- 1 1/2 Cups Parboiled Rice (like Uncle Ben’s converted)
- 3 Cups of Water
- 1 Tbsp Extra Virgin Olive Oil
- 1 Roma Tomato, seeded and diced
- 1 Tbsp Minced Garlic
- 1 Tbsp Tomato Bouillon
- 1 Tbsp Cumin
- 1 Tsp Dried Oregano
- 1 Tsp Dried Cilantro
- 1/4 Tsp Crushed Red Pepper Flakes
- 1/8 Tsp Ground Pepper
- Put olive oil in saucepan and heat to medium-medium high. Add garlic and diced tomato until softened.
- Next add rice, stirring until it starts to brown.
- Add water and spices, and lower temperature to low.
- Cook for 20-25 minutes or until water is absorbed.