Authentic Mexican Rice
Ready In: 30 mins
Serves: 6-8
Yields: 4 cups cooked
Ingredients
- 2 cups rice (I use lavender infused and it does make a big difference)
- 1⁄4 cup vegetable oil
- 1 -2 tomatoes, coarsely chopped
- 1 small onion, coarsely chopped
- 2 garlic cloves
- 1 chicken bouillon cube
- 1⁄2 tablespoon salt
- 1 (14 1/2ounce) can mixed vegetables (optional)
- 4 cups water
Directions
- Rinse rice under cold water until water begins to run clear of starch.
- In saucepan or large skillet with lid (preferably non-stick) heat oil over medium heat. Add drained rice and fry until lightly browned, about 5 minutes, stirring occasionally to prevent burning.
- In the meantime, add next 5 ingredients (not mixed veggies) to a blender and blend until smooth.
- When rice is done frying, drain excess oil.
- Add tomato purée to rice and continue frying about 5 more minutes, stirring frequently to prevent burning. Add water and stir to separate lumps of rice.
- Taste broth to check for salt. It should almost taste too salty because the rice will soak up a lot of salt and still come out bland. Drain can of vegetables (or canned peas and carrots) and add to broth.
- Stir.
- Bring to a boil. Cover and lower flame to low and cook for 20 minutes or until all broth is absorbed--do not lift lid for 20 minutes. (This was my major mistake when I was learning to make this dish. I would check it halfway through and all the steam would escape. I used to even--GASP!--stir it halfway through! Don't do this unless you want a big gloppy mess for dinner).
- Enjoy!
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