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1
In a medium sauce pan on medium heat, pour in the dry uncooked rice, cooking oil, onions, & garlic.
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2
Cook while stirring frequently.
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3
The rice will start to change to a more opaque white color & then begin to turn a golden brown in a few minutes.
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4
When much of the rice is golden & the onions are softened be ready to add the wet ingredients.
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5
The total amount of liquid needed is 3 cups.
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6
The canned Rotel tomatoes & their liquid are part of this measurement (about 1 1/2 cups).
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7
So pour the canned tomatoes into a measuring cup, water should be used for the remaining liquid needed for 3 total cups (about 1 1/2 cups).
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8
Add tomatoes, water, chili powder, ground cumin, salt, chicken bouillon, & cilantro cube.
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9
(If using fresh cilantro add it just before serving.)
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10
Stir together, cover an bring to a rapid boil - boil for 9 minutes.
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11
Turn off the heat.
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12
Give one stir to the rice mixture.
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13
Some of the rice may be sticking to the bottom.
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14
Don't try to scrape it off it will detach later.
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15
Replace lid & allow the rice to rest for 15 minutes.
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16
Fluff with a fork.
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17
Any rice sticking to the bottom should now lift off.
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18
Serve.
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19
Side note: My mom swore that only Knorr brand bouillion would do - I think other brands & types may work just fine.
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20
I've also used chicken stock in lieu of both the water & bouillon.
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21
But this is my mom's recipe so you got it the way she liked it & taught me how to make it.
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22
:)
