Recipe by Deb Mejia
I love this simple and tasty recipe for Mexican rice. It was taught to me by a Mexican family friend. It really does not take that long to make. It doesn't have extensive ingredients either.
Top Review by ronandteri
Finally! This is my 4th attempt in 3 weeks to make "Spanish" rice. My DH is 1/2 Hispanic and I didn't realize there was a difference between Spanish and Mexican rice - sorry. Once I got that cleared up, I decided this one looked like what he was asking for. It so happens that today is the day my 15 yr old $8 blender decided to die - so I didn't blend the ingredients. I also added paprika because I thought it needed color - it didn't. I used the whole garlic clove because it landed in there, and a pinch of cilantro. I cooked 17 minutes, then turned the heat off but left it covered. IT WAS PERFECT - FINALLY!! I will make this over and over and next time, I will not change anything - it didn't need it.
- 1 1⁄2 cups long grain rice (not instant)
- 3 cups water
- 1 (1 g) packet sazon goya (con cilantro y achote)
- 1⁄2 small sweet onion
- 1⁄2 garlic clove
- 1 plum tomato
- 2 teaspoons salt
Directions See How It's Made
- Coat the bottom of a big frying pan with oil.
- Fry the rice over medium-high heat stirring constantly until it turns golden brown.
- In a blender put the water, sazon, onion, garlic, tomato, and salt and blend until everything is mixed about 20 seconds.
- Pour into frying rice. It will sizzle and pop.
- Stir to mix cover with lid bring temperature to medium and let cook.
- It should only take about twenty minutes to cook. Do not stir frequently it messes up cooking time, but do watch so it doesn't burn on bottom.
- If rice is still hard it needs to cook longer.