The Best Mexican Rice
User Reviews
5
The Best Mexican Rice
Description
This recipe begins by coating the rice in oil and toasting it in a saucepan over medium heat until golden brown, which adds a nutty complexity and firm texture to the grains. Careful stirring prevents burning during this step.
Next, aromatics including chopped onion, garlic, optional jalapeño, and chopped tomato are combined with the toasted rice. The mixture is simmered with vegetable or chicken stock, cumin spice, tomato paste, and bouillon paste to build a rich broth. Salt and pepper are adjusted according to taste, with the bouillon providing a robust umami base.
The rice simmers covered until the liquid is absorbed and the grains are tender yet separate. Fresh chopped cilantro is gently folded in just before serving to add freshness and color. The finished rice is fluffy with layers of flavor from the toasting, spices, and fresh herbs, complementing many Mexican dishes.
Ingredients
- 1 tbsp vegetable oil
- 1 cup long-grain white rice uncooked
- 1 yellow onion chopped
- 1 garlic minced, clove
- 1 jalapeño chopped (optional)
- 1/2 cup tomato chopped
- 2 cups vegetable stock or chicken stock
- 1/2 tbsp cumin
- 1 tbsp tomato paste
- 1 tbsp tomato bouillon Knorr brand with chicken flavor or vegetable bouillon
- salt as needed
- black pepper as needed
- 2 tbsp cilantro chopped
Instructions
- Add oil and rice to a saucepan, stir to thoroughly coat the rice in vegetable oil. Cook over medium heat, stirring frequently until rice is lightly browned and toasted. It goes from light brown to burnt quickly, so stir often and keep your eye on it.
- Once the rice has attained a golden color, add tomato, onion, garlic, chicken stock, cumin, tomato paste, Knorr bouillon, and if desired, jalapeno. Stir and taste the liquid for needed salt and pepper. Because of the bouillon, the broth might seem a little salty, but the finished product does not come out as salty.
- Bring liquid to a boil, then reduce heat to simmer, put the lid on the saucepan and cook for 18 minutes or until rice has absorbed the liquid.
- Gently fold in the fresh cilantro and serve. Enjoy!
User Reviews
Overall Rating
5
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