Spanish/Mexican Rice

1. 1

   in a large skillet,or pot.

2. 2

   medium heat.

3. 3

   add oil and rice.

4. 4

   (enough oil to coat all the rice evenly)

5. 5

   in a blender, blend together tomato, onion, garlic and a bit of water to smooth it out.

6. 6

   blend well.

7. 7

   set aside

8. 8

   in a spice grinder, grind the peppercron & cumen mix.

9. 9

   set aside

10. 10

    make sure to keep stirring your rice, you CANNOT let it burn.

11. 11

    keep the rice moving til its has a golden brown color to it

12. 12

    when your rice starts browning up make sure to turn the heat down and keep mixing don't let it burn.

13. 13

    add the tomato, onion, garlic & also add the ground cumen& peppercron mix.

14. 14

    stirring occasionally

15. 15

    add about 3 cups of water right away.

16. 16

    mix in chicken seasoning(ckn stock) whatever u have)

17. 17

    let it simmer on low heat, covered.

18. 18

    checking constantly.

19. 19

    to make sure your rice don't dry up and burn.

20. 20

    DO NOT MIX YOUR RICE after u have combined all ur ingredients well and started simmering.

21. 21

    add water occasionally, til your rice is tender and puffy.

22. 22

    or ready according to package.

* Per serving · 4 servings · Values may vary.

No additional tips available.