1 Review of Easy Authentic Mexican Rice

From: Divaconviva

On Sep 25, 2008

This was very nice! It uses ingredients I always have on hand; however, I found it took closer to 45 minutes to make. I used a large, non-stick skillet. Just browning the 2 cups of rice at medium-high heat so as not to burn took almost 15 minutes. For the bouillon, I used Goya Jamon (Ham) boullion. I brought 3 cups of water to boil in a tea kettle, then poured that into a large glass Pyrex measuring cup to make the bouillon. I also used ALL the optional spices, which gave the rice a wonderful fragrance and very nice flavor. This yields, I would say, more like 8 to 10 servings as a side dish. Made for PAC Fall 2008. Thanks for a very tasty recipe, Chef Mandy in Newport Beach!