Mexican Rice¶
 Serves |
 Total Time |
|---|---|
| 6 | 27 minutes |
Ingredients¶
1.5 cups (297 g) long grain white rice
2 tablespoons (25 g) olive oil
1 cup (198 g) finely chopped white onion
2 cloves garlic
2 cups low sodium chicken broth
8 ounces (232 g) tomato sauce
1 teaspoon (2 g) chili powder
0.5 teaspoon (2 g) ground cumin
0.5 teaspoon (1 g) dried oregano- 0.75 teaspoon salt
- some chopped fresh cilantro (optional, for serving)
- 1 olive
1 garlic.
1 tomato- 1 chili
- 1 dried
- 1 salt.
Cookware¶
- 1 strainer
- 1 saucepan
- 1 pot
- 1 pot
- 1 pot
Instructions¶
Step 1¶
long grain white rice
Step 2¶
olive oil
Step 3¶
finely chopped white onion (or yellow onion)
Step 4¶
garlic (minced)
Step 5¶
low sodium chicken broth (or vegetable broth)
Step 6¶
tomato sauce
Step 7¶
chili powder
Step 8¶
ground cumin
Step 9¶
dried oregano
Step 10¶
salt (or to taste)
Step 11¶
chopped fresh cilantro (optional, for serving)
Step 12¶
In a fine mesh strainer, rinse the rice well and drain. Set aside.
Step 13¶
In a large saucepan, heat the olive oil over medium-high heat. Add the onion and sauté until softened, 2 to 3 minutes.
Step 14¶
Add the rinsed rice and minced garlic. Cook, stirring, until rice is toasted and fragrant, 3 to 4 minutes.
Step 15¶
Add the chicken broth, tomato sauce, chili powder, cumin, dried oregano and salt. Stir.
Step 16¶
Bring to a boil, then immediately reduce the heat to very low (you want the heat to be as low as it can go) and cover the pot. Cook the rice, covered, for 15 to 20 minutes, stirring just once after the first 5 minutes of cook time. The rice is done when the liquid has been absorbed. (This usually takes 15 minutes total cook time for me.)
Step 17¶
Remove the pot from the heat and let the rice rest for 10 minutes without lifting the lid off of the pot.
Step 18¶
Fluff rice and serve with chopped fresh cilantro, if desired.
Source