Serves: 10
Total Calories: 125
Prep time:
Cook time:
Total time:
In a 10” Dutch oven, sauté rice in hot oil until golden brown. Add onion, garlic, and tomato; stir while cooking 2 to 3 minutes. Add salt and bouillon cubes, which has been dissolved in 3 cups boiling water.
Bring to a boil and continue boiling for 5 minutes. Cover and reduce heat. Simmer 20 minutes or until the liquid is absorbed.
This Mexican Rice recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.
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