Prep 10 mins
Cook 45 mins
This is by far the best Mexican rice I have ever tasted!! So yummy!
- 1 1⁄2 cups unconverted long-grain rice
- 1 (10 ounce) can rotel
- 1⁄3 cup vegetable oil
- 3 1⁄2 cups chicken broth
- 1⁄2 medium carrot, cut into 1/4 inch dice
- 1⁄2 zucchini, cut into 3/8 inch dice
- 3⁄4 teaspoon salt
- In a large bowl, combine the rice with enough very hot tap water to cover.
- Stir and let sit for about 10 minutes.
- Drain, rinse in cold water, and drain again, shaking thoroughly.
- In a very large saucepan, heat the oil over medium high heat. Add the rice and cook, stirring occasionally, until the rice turns a light golden color, about 10 minutes, careful to not let it scorch.
- Add the rotel and stir for 6 to 8 minutes or until all of the liquid has been absorbed.
- Add the chicken broth, carrots, and zucchini.
- Stir in the salt and reduce the heat to medium low.
- Cook the rice uncovered and undisturbed until almost all of the broth has evaporated and little holes form in the surface.
- Cover the top of the pan with a towel and the lid, reduce the heat to very low, and cool for 5 minutes more.
- Remove the pan from the heat and let rest for 10 minutes more, so that the rice can absorb the steam and swell.
- Just before serving, turn the rice over from the bottom so that the juices are redistributed.
For the first time every, my Mexican Rice came out light and fluffy using this recipe. I was thrilled to death. I omitted the zucchini and carrot, we are not used to that in Mexican rice. The downside to this recipe is that my family said it just tasted like rice with Rotel in it. Bummer. It was also rather complicated. However, because it came out the way I wanted it to, following the instructions exactly, I will make this again, finding a way to make it taste more like we are used to. I think that probably means substituting some tomato juice for some of the broth. Thanks for this recipe!