Mexican Rice

I just want to start off by saying, thank you! Thanks to every single one of y'all that takes time out of your busy days to read my blogs and try out my recipes. I really do appreciate it. I felt like I wasn't getting many views on the blog, but my husband assured me I'm doing pretty decent for someone who just started blogging :) So really, thank you so much for the support and all the suggestions! I will do my best to do a post for every suggestion/request!

I had a really good friend of mine text me, and ask for a good mexican rice recipe. I make mine pretty much the same everytime, I just switch out the veggies, and spices. Sometimes I use tomato sauce, sometimes I use a flavor packet. Sometimes I put onion and bell pepper, sometimes I add some carrots. Sometimes, if Ben isn't going to have any, I'll even throw a jalapeno in there whole. It gives the rice just enough spice, and soaks up all the yummy rice flavor.

I am by no means claiming that this is the best rice in the world, or the best rice in town. But I like to think my rice is pretty good. My mom always says hers is the best, and that my grandma's rice is too mushy. I love both. So here is my take on Mexican rice, I hope y'all try it out next time you make mexican food for dinner at home :)

----Mexican Rice----
yeilds about 3 cups of cooked rice (approx 4-5 servings)

1 tbsp oil (any oil, even butter will work)
1 cup of uncooked long grain white rice
1/4 cup tomato sauce
diced onion
diced bell pepper
1 tbsp Knorr Chicken and tomato boullion
sprinkle of cumin (to taste)
salt (to taste-- I didn't add any.)
1 3/4 cups water (chicken broth works too)

In a medium size pan heat your oil at medium heat. Make sure your pan is somewhat deep, because the rice will triple in size once it absorbs all the liquid. Once your oil is warm, add cup of rice, and stir to coat the rice in oil. Be sure to keep an eye on the rice, and stir about every 30 seconds, so the rice doesn't burn.

The key here, is for all your rice to be white, or even LIGHTLY browned, not burn, and no longer translucent.

Once you see the rice turning white, add onions and bell peppers (and whatever other veggies you'd like) and sautee for a minute or two, still stirring to prevent the rice from burning.

Add tomato sauce, water, cumin, and boullion. I would try a bit less boullion to start, then stir and taste. If you feel you need more, add it. I did the full tablespoon, and realized I didn't even need to add salt because the boullion added plenty.

Allow your rice to come to a simmer, and cover. Let the rice simmer for 3-4 minutes, and stir, just enough to mix the rice around. Cover again, and turn heat down to low. After about 5 minutes, check the rice BUT DO NOT REMOVE THE LID! This steam trapped inside is cooking the rice! If you see that most of the liquid is gone, turn the burner off. If you leave the burner on, the rice at the bottom of your pan will burn.

Leave your rice COVERED on the burner (which is now off) for about 10-15 minutes before you uncover it. Your rice should be perfectly tender, not burnt on the bottom, and have no liquid left at the bottom of the pan.

VOILA! There you go guys! This is my recipe, it always works for me! I will go ahead and add one thing:
** If you don't like tomato in your rice, omit the tomato sauce, and just use water in its place.**
 I know my mom isn't a huge fan of tomato-y rice or soups, so I wanted to throw that out there :)