Ingredients35 m servings 240 cals
- Heat oil in a saucepan over medium heat. Fry rice in hot oil until golden brown, 2 to 3 minutes. Stream water into the saucepan while stirring the rice; season with tomato powder, onion powder, and garlic powder and stir.
- Bring the mixture to a boil and cook at a boil for 2 minutes. Reduce heat to low, place a cover on the saucepan, and cook until the moisture is mostly absorbed by the rice, about 15 minutes. Remove saucepan from heat and let sit covered to let last moisture be absorbed into rice, about 5 minutes more.
Per Serving: 240 calories; 7.1 g fat; 39.7 g carbohydrates; 3.8 g protein; 0 mg cholesterol; 11 mg sodium. Full nutrition
ReviewsRead all reviews 42
This was the first time I cooked for 40+ people so I used this recipe and changed the serving size. I made enough rice for 50 and I must say they all loved it, especially my friend whose mom mak...
This is very good! I used olive oil to fry the rice for health reasons. No other changes made and we really liked this rice recipe. It is not like any other I have had so don't try to compare it...
Made exactly as specified & it was almost exactly what I was looking for. This was extremely easy to put together. Next time however I will add sauteed onions & fresh garlic instead of the pow...
I made this as a side. Rice was well done, surprised since I can't cook rice at all.
Made this recipe and it came out very nicely. Since I didn't have the tomato bouillon, garlic powder, and onion powder I substituted with salt, tomato paste, and adobo. I kept tasting with a t...
We really like rice done with the tomato-flavored bouillon powder. (You will find it next to the chicken bouillon at the market) I can't speak to the ratio of water to rice as I used my rice c...
This is exactly the recipe I've been looking for! Tastes like the rice served in my favorite Mexican restaurant. Nothing fancy, just simple & good! And so easy! For those who are wondering, the ...
Awesome recipe! Easy peasy, fluffy and delicious. My husband and I just loved this. My new go-to for authentic Mexican rice. Be sure to use the Caldo Tomate by Knor--I dissolved it in the wa...