Stir fry is a staple in my house. If we are ever unsure of what to make, we make stir fry. There are so many ways to make it and variations of ingredients and spices that we never get tired of it! We have made stir fry with noodles before, but it seems that rice is what we tend to choose. And plain white rice doesn't cut it most of the time. My aunt gave me this recipe for Mexican rice that Dan and I have fallen in love with and make quite often, whether it is for stir fry or just as a side to a meal.
Mexican Rice Ingredients White rice (However much you want to make)* Water (2-2 1/2 cups for every cup of rice) Tomato bullion (1 tsp for every cup of water) Cumin (1/2 tsp for every cup of water) Directions Brown rice in skillet with a small amount of oil. Bring water to a boil in a separate pan and add bullion and cumin. Add rice and stir. Cook, covered, on low heat** 17 minutes stirring once halfway through. |
*Remember that rice doubles in size. If you want to make a total of 3 cups of rice, only put in 1 1/2 cups uncooked rice.
**Low heat if you are using a gas stove that produces a flame. If using an electric stove, no flame, turn heat down to medium low. Still cook for 17 minutes.
**Low heat if you are using a gas stove that produces a flame. If using an electric stove, no flame, turn heat down to medium low. Still cook for 17 minutes.