This is a similar rice recipe to the Taco Loco restaurant in Hamilton, Texas. We’ve made a few adjustments. It’s easier to make than the first Mexican Rice recipe, and more kid friendly! (Scott Hillje)
1 T. oil
1 c. long grain rice (not instant)
2 c. cold water
½ t. Garlic Powder
1 ½ t. Knorr® Caldo de Tomate con Sabor de Pollo (Tomato Bouillon
with Chicken Flavor)
Stir-fry the rice in a skillet or saucepan until light brown. Add the cold water, garlic powder, and tomato bouillon to the rice. Stir and bring to a simmer, reduce heat to low. Cover and let simmer for 20 minutes or until rice is done.