Mexican Rice
A comforting dish that encapsulates the rich flavors and vibrant colors of Mexican cuisine, perfect for family dining or casual gatherings.
Ingredients
Main Ingredients
- 1 cup long grain white rice, rinsed and drained
- 6 ounces tomato sauce Adjust between 4 to 8 ounces based on preference for richness.
- 1 tablespoon Caldo de Tomate (granulated tomato bouillon) Adds depth and savor.
- 2 tablespoons oil Corn oil or preferred choice.
- 2 cups water Or use half broth for intense taste.
- 2 cloves garlic, minced For an extra layer of flavor.
- 1 teaspoon chili powder Adjust based on spice preference.
- 1/2 cup optional frozen peas and carrots For a colorful touch.
- 1 optional finely diced serrano pepper To add a touch of heat.
- 1 tablespoon optional fresh lime juice For a zesty finish.
Instructions
Preparation
- Rinse the rice under cool running water until the water runs clear, then drain.
- Heat oil in a large skillet over medium-high heat and toast the Caldo de Tomate for about 15-20 seconds.
- Introduce the rinsed rice into the skillet and stir constantly for approximately 7-8 minutes until the rice turns light golden brown.
- Reduce heat to medium and add the tomato sauce, stirring quickly to coat the rice.
- Gradually pour in the water, followed by minced garlic, chili powder, and toasted Caldo de Tomate. Stir well.
- Allow the mixture to come to a boil while stirring gently.
- Lower the heat, cover the skillet, and let it simmer for about 20 minutes.
- Check for bubbling after 20 minutes; if bubbling, cover again and let it cook for an additional 2-3 minutes.
- Turn off the heat and let the rice rest for 5 minutes with the lid on.
- Fluff the rice with a fork and optionally fold in the peas, carrots, diced serrano pepper, and a squeeze of fresh lime juice before serving.
Notes
For enhanced flavor, consider using homemade broth instead of water. Additional vegetables like diced bell peppers or corn can add sweetness. A pinch of smoked paprika can introduce a smoky touch. For a creamy texture, fold in a tablespoon of butter before serving.