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During college my husband and I spent a semester in Puebla, Mexico for an Internship. We taught workshops to locals in the area that were interested in starting a small business. I have the best memories of our time there.
It was during our second year of marriage, we had no kids, and we spent every single day in Mexico together! It was hard work, but also amazing to spend so much quality time together.
We lived in the cutest little house in downtown Puebla. We didn’t have a car, so we walked everywhere–probably a good thing because it allowed me to eat my heart out without gaining any weight. We also made some really great friends that we still keep in contact with.
The BEST, truly authentic Mexican rice! Super easy to make from home, and a necessary side dish for all of your favorite Mexican recipes.
Prep Time : 15 mins
Cook Time : 20 mins
Total Time : 35 mins
Course: Side Dish
Cuisine: Mexican
Servings: 6
Calories: 275 kcal
Ingredients
- 1 1/2 cups long grain white rice
- 1/4 cup oil
- 1 teaspoon garlic , minced
- 1/4 medium onion , finely diced
- 1/4 cup tomato sauce , or 2 pureed tomatoes
- 2 tomato bouillon cubes , chopped (these can be found in the Mexican food aisle at Walmart or your local grocery store)
- 1/4 teaspoon salt
- 1 carrot , diced
- 1/2 cup peas
- 3 1/4 cup water
- 3-4 whole serrano peppers , optional
Instructions
- Rinse and drain the rice in a fine mesh strainer.
Full Recipes >> tastesbetterfromscratch