This authentic Spanish rice recipe (Mexican rice recipe) is moist and full of texture with freshly chopped tomato, onions, garlic, and bell pepper.It's a traditional recipe that's easy to prepare and has been passed down through generations of Mexican-Americans.
Saute rice in 3 tablespoons of oil on medium heat until golden brown (about 5-7 minutes). Stir constantly to brown the rice evenly.
Add the onion,garlic, and bell pepper and saute 1 minute.
Add the diced tomato and cook slightly.
Add the chicken bouillon and stir just to coat the rice.
Immediately add about 1 1/4 cups of the hot water, reserving some liquid to add back later as needed. Stir the rice and bring to a boil.
Reduce heat, cover and simmer for 20-25 minutes until tender. Check the rice at 15 minutes to add more water and/or adjust the temperature as needed.
Let stand 5 minutes before serving.
Notes
For best results, use a medium-to-large greenhouse tomato or tomato on the vine (campari), not roma tomatoes. Roma tomatoes may cause the rice to taste sweeter than desired.If the rice is too dry at 15 minutes of simmering, you can add more water and/or reduce the heat.Always add hot water to the rice, not room temperature water.