My Mom's Mexican Rice Recipe

This pictured version is with shrimp.

by Diana Figueroa

Proofread by Denise Figueroa

🍽️ Servings:
1 cup of rice (2 cups of water) serves 2 people

2 cups of rice (3 cups of water) serves 4 people

3 cups of rice (4 cups of water) serves 6 people

4 cups of rice (5 cups of water) serves 8 people

Ingredients:

• About 3 tablespoons (1 “big spoon”) of cooking oil



The "big spoon" that I am referring to.

• Less than half of an onion
• 1 cup of rice
• 2 cups of water
• 1/2 can of tomato sauce (1 can of tomato sauce = 2 cups of rice)
• 1 teaspoon of garlic powder
• 2 teaspoons of chicken flavor bouillon (caldo con sabor de pollo)

Steps:

1. Put 1 big spoon (about 3 tablespoons) of cooking oil in medium size sauce pan and put it on medium to high heat (7)
2. Put a small piece of onion in pan
3. Rinse the rice (1 cup) with 2 bowls (https://www.wikihow.com/Rinse-Rice)
4. Put the rice in the pan and let some of it become golden and stir it occasionally and make sure the oil is gone
5. Add (2 cups) of water, (1/2 can) of tomato sauce, (1 teaspoon) of garlic powder, and (2 teaspoons) of chicken flavor bouillon to pan
6. Stir the rice for the last time so it won’t get mushy
7. Cover the pan for 5 minutes
8. Check for boiling bubbles
9. Move heat to a simmer (between 3 & 4) for 5 more minutes
10. Turn off the rice for 2 minutes to steam
11. Serve and enjoy! ☺︎

Video Tutorial: