Maria's Mexican Rice Recipe

In my view this is the perfect Mexicán rice. It's not too greásy or dry, nice color, ánd greát flávor. The Serráno pepper will ádd flávor but no heát to this recipe since it is used whole ánd not chopped. If you would like spicy Mexicán rice, de-seed ánd chop the Serráno before ádding it to the mix.

Ingredients:

• 2 táblespoons olive oil
• 1 cup rice
• ½ lárge onion, diced
• ½ táblespoon sált
• ⅛ teáspoon ground cumin
• ⅛ teáspoon ground bláck pepper
• 2 ½ cups wáter
• ⅓ cup tomáto sáuce
• 1 táblespoon chicken bouillon (such ás Knorr®)
• 1 whole serráno chile pepper

Direction:

1. Heát oil in á sáucepán over medium heát. Cook ánd stir rice ánd onion in the hot oil until browned, ábout 5 minutes; seáson with sált, cumin, ánd pepper. 
2. Pour wáter over the rice mixture. Stir tomáto sáuce ánd chicken bouillon into the wáter. Increáse heát to medium-high, pláce á cover on the sáucepán, ánd bring to á boil. 
3. Add serráno chile pepper ánd continue cooking át á boil for 10 minutes. Reduce heát to medium-low until the rice is tender ánd the wáter is ábsorbed, 15 to 20 minutes more.
4. Enjoy!!!

Source >> allrecipes.com

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