How to Make Mexican Rice
If you are a rice lover, then you should definitely try Mexican rice. It can be prepared easily and doesn’t take much time either.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 02 servings
Utensils: Bowl, Spoons, Kitchen Towel Paper, Pan, Plate
Ingredients:
Extra virgin olive oil or canola oil: 1 tablespoon
White rice: 1 cup
Garlic cloves, chopped: 2
Water or chicken broth: 2 cups
Chopped white onion: 1/2 cup
Roma tomato, cut into four equal pieces: 1
Tomato sauce or tomato paste: 1/4 cup
Cumin: 1 teaspoon
Powdered chicken bouillon: 1 teaspoon
Jalapeno pepper, or pepper of choice: 1
Lime slices
Salsa
Instructions
-
1
Add oil into pan
Take a medium sized pan and place it on the stove at low heat. Make sure it is completely dry before being used. Once it gets warm, add canola oil to it, and let it heat for some time. -
2
Add rice to the pan
Take a cup of uncooked rice and add it to the pan with heated oil. It should be evenly distributed, so that every single grain of rice gets coated with oil. Keep stirring for a few minutes until you feel that the mixture has settled in nicely. -
3
Mix garlic in the rice
Now, you need to add some garlic to the rice. You can either chop it into small chunks or mince it completely as per your liking. The latter option seems to be a lot better, but the it is completely up to how you like garlic in your rice. -
4
Keep stirring
You need to keep stirring the rice with garlic, until you get a brownish texture. If you stop the stirring process, the rice will start to burn. -
5
Pour cold water into the pan
Once you get the desired colour of the rice, pour a couple of cups of cold water into the pan and stop stirring now. The rice will now cook with the water, so you don’t need to use the spatula anymore. -
6
Chop onions and tomato
Now, chop the onions and one tomato into a separate bowl. Add some seasonings to this mixture and then add to the pan. -
7
Cook in the oven
Finally, you need to cook the rice in the oven for 30 minutes. Make sure that the heat is kept at the lowest point, so that the rice doesn’t get too tender. If that happens, the taste will be completely spoiled.
