Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
How DO They Make This at Mexican Restaurants?
3 Ingredients my friends! That’s all it takes to have that fluffy and delicious Mexican rice you get with your favorite meal. I love all kinds, but the type you get in these places is magical I swear.
The greater news is that it won’t take you longer than around 15 minutes to make this right in your own cocina! (That’s kitchen for those of you wondering.) That’s honestly less time than it takes to drive to the restaurant, order and receive your meal. So, it stands to reason that it’d be silly to even make the extra effort to go out. The other thing is that you could pretty much use any flavors for this, to change it up or just make it exactly as you and your family like it!
I could personally just have rice, or rice and beans for lunch or dinner. I know not everyone feels that way though. I’ve made this rice as a filler for burritos as well. You’ll find that it’s simple to remember, too; which allows you to just whip it up whenever as the perfect side. This rice goes so perfectly with pretty much anything that you don’t have to pay too much attention to your main dish! This will be the star of the table, anyway!
Recipe and photo courtesy of Jo Cooks.
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Quick Tip: Make this a meal by topping with your favorite beans in a bowl, then with sour cream.