Mexican Rice Recipe

I gotta tell you, I’ve been experimenting in the kitchen for a while now and this Mexican rice recipe totally blew my mind with its mix of toasted rice, juicy tomatoes and that hint of cumin that makes every bite feel like a fun little adventure, even on those days when nothing goes right.

I love my Mexican Rice recipe that uses long grain white rice cooked in chicken broth or water. I mix in vegetable oil, diced white onion, minced garlic, ripe tomato and tomato sauce and spice it with cumin, salt and pepper.

Its a nutritious meal that i always enjoy.

Ingredients

• Long grain white rice is a great carb source that fills you up and gives the dish body.
• Chicken broth brings a savory, rich flavor and even adds a bit of protein if you use it.
• Tomatoes provide a tangy sweetness and a dose of vitamins.

  They help blend flavors well.

• White onion adds a nice punch with its mild sharpness while serving as a flavor base.
• Garlic gives an earthy aroma and boosts the overall taste while being healthy too.

Ingredient Quantities

• 1 cup long grain white rice
• 2 cups chicken broth (or water for a veg option)
• 2 tbsp vegetable oil
• 1 small white onion, finely diced
• 2 garlic cloves, minced
• 1 large ripe tomato, either blended or chopped
• 1/2 cup tomato sauce
• 1/2 tsp ground cumin
• Salt to taste
• Freshly ground black pepper to taste
• Optional: 1/4 cup frozen peas

How to Make this

1. Heat the oil in a large pan over medium heat and add the diced onion. Cook ’em until they’re soft, about 3-4 minutes.

2. Toss in the uncooked rice and stir it around so it gets coated in the oil and onions. Let it toast a minute or two till it starts to get a bit golden.

3. Next, add your minced garlic and chop up (or blend) the tomato, then stir in. Cook for another minute, making sure the garlic doesn’t burn.

4. Now add the tomato sauce and ground cumin. Season with salt and pepper to your taste. Stir everything well so the flavors mix.

5. Pour in the 2 cups of chicken broth (or water if you’re going veggie) and give it a good stir to combine all the ingredients.

6. Raise the heat until the mixture starts to bubble, then lower it, cover the pan with a lid, and let it simmer.

7. Let the rice cook for about 18-20 minutes, or until it’s tender and has absorbed most of the liquid.

8. If you’re using the frozen peas, stir them in about 5 minutes before the time’s up so they can heat through.

9. Once done, turn off the heat and let the rice sit covered for another 5 minutes.

10. Fluff up the rice with a fork and serve warm. Enjoy your homemade Mexican Rice!

Equipment Needed

1. Large pan
2. Stirring spoon or spatula
3. Measuring cups and spoons
4. Knife
5. Cutting board
6. Garlic mincer (or a small tool to mince garlic)
7. Blender or food processor (optional for chopping or blending the tomato)
8. Lid for the pan
9. Fork for fluffing the rice after cooking

FAQ

• Q: Can I use water instead of chicken broth?
  A: Yep, you can totally use water if you want a veggie version; just make sure to adjust the seasoning a bit to boost the flavor.
• Q: Do I really have to blend the tomato?
  A: Not at all, you can chop it up if you dont have a blender, but blending makes the sauce smoother.
• Q: How long do I need to cook the rice?
  A: Generally, once you add the broth, let it simmer for about 18 to 20 minutes until all the liquid is absorbed and the rice is tender.
• Q: Can I add other veggies to the rice?
  A: Sure, feel free to throw in corn, bell peppers or extra peas; just add them at the right time so they dont overcook.
• Q: What if my Mexican Rice becomes too mushy?
  A: It might mean there was too much liquid or it cooked too long. Next time, try reducing the liquid a bit and keep a closer eye while it simmers.

Mexican Rice Recipe Substitutions and Variations

• If you don’t have chicken broth, you can use vegetable broth or just plain water which works fine for a veg version
• You can substitute long grain white rice with basmati or even short grain rice if that’s what you have around
• If you’re short on tomato sauce, you can blend up extra ripe tomatoes for a fresher taste
• Instead of vegetable oil, sometimes olive oil works too, though it might give a slightly different flavor

Pro Tips

1. Try to really toast the rice in the oil and onions until it gets a light golden color. It gives the dish a nuttier flavor and helps the rice stay firm rather than mushy so dont rush this step.

2. When you add the garlic and tomatoes, keep an eye on them so the garlic doesn’t burn. Burnt garlic can add a bitter taste to the dish so stir it real quick and keep it on a medium heat.

3. If you’re throwin in frozen peas, wait until the rice is nearly done, like about 5 minutes before the end. This helps them heat up without losing their color or turning mushy.

4. Once the rice has cooked, let it sit covered for around 5 minutes. That little break after cooking lets the flavors settle in and makes the dish a bit fluffier when you mix it all up.