Restaurant Style Mexican Rice On The Stove
This version is prepared on the stovetop.
- 1/2 cup minced onion
- 2 Tbsp. butter
- 1 cup short grain white rice
- 3 1/4 cups hot water
- 3 tsp. Knorr tomato bullion
In a large nonstick frying pan, sauté onion in butter on medium-high for 2 minutes. Add the rice and cook for 1 more minute.
Add water and bullion and bring to a boil. Turn down to a simmer and put the lid on leaving about a 1/4" gap for steam to escape.
Cook for 25-27 minutes until all the water is absorbed and the rice is tender. (Don't stir or lift the lid until 25 minutes.)