May 6th, 2011
For years I have searched for a delicious and easy mexican rice. I tried every box at my grocery store; I tried every recipe I came across and nothing was really what I was looking for. Either they were time consuming to make or the flavor wasn’t what I was looking for. This one is quick and easy to make and tastes delicious. The biggest difference between this recipe and all the others is the cotija cheese. Of course this can be left out for whatever reason, but the cheese really does make all the difference .
Mexican Rice with Cotija Cheese
1 tablespoon olive oil
2 tablespoons minced garlic
1 small onion, diced
1 teaspoon cumin
2 cups jasmine rice
2 tomato bouillon (2 tablespoons)
4 cups water
1/2 cup corn
3 ounces cotija cheese
Heat oil over med-high heat. Add garlic, onion and cumin and saute for 5 minutes. Add rice and cook until rice turns transparent; stirring frequently.
Add water and bouillon to the pan. Bring to a boil. Cover and turn heat to low. Simmer and cook for 20 minutes.
Fluff the rice with a fork and add the corn. Crumble cheese and stir into the rice. Serve with your favorite mexican food like our honey lime enchiladas
Notes: I have small children so I dice my onion very small; they don’t even know it is there. But if you like to know there are onions in the rice dice them larger. The tomato bouillon can be found in your grocery store’s mexican food aisle. The cotija cheese is with your specialty cheeses rather than your deli cheese, but widely available.