Recipe

Mexican Rice Recipe

Add Step-by-Step Photos	Arimou0 / All my dishes 1 year, 12 months ago For more recipes visit my blog at whatscooking.us Making Mexican rice is an easy yet tricky process. Here's what you have to keep in mind. Cook:25m Servings:6	Arimou0
	mexican rice tomato

Does this look good? Yeah! / Nope

Fans

mouthfull

brianna

thetacofae

Ingredients

1 ½ cups of rice

2 Roma tomatoes

½ small onion

1 small can of mixed vegetables

1 garlic clove

vegetable oil

salt

Directions

On a medium fire heat about 3 tablespoons of vegetable oil in a deep saucepan.

When the oil has thinned add the rice and let it fried until it gets light brown. Stir constantly so it browns evenly. This step is very important to avoid the rice to stick when cooked.

In the meantime, blend tomatoes, onion and clove with some water until liquefied. The secret to perfect rice is to double the liquid of the amount of rice. This means that for 1 ½ cups of rice we should have three cups of liquid. Make sure that you have 3 cups of liquefied tomato mix on your blender.

When the rice is light brown mix it with canned vegetables, tomato mix and salt to taste.

Stir and bring it to a boil.

Reduce the heat to low and cover.

Let it cook for about 15 minutes.

Here’s another tricky part to avoid the rice to break and stick.

You don’t want to stir constantly but not stirring at all will cause the rice at the bottom of the pan to burn so stir slightly every 5 minutes making sure that the rice is not sticking to the bottom.

When the water is almost consumed stir more constantly but always lightly.

Once all the water is consumed you should have something like this picture.

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Comments

zena824 1 year, 8 months ago said:
Sounds great!!!

brianna 1 year ago said:
It sounds like a winner to me. High 5

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Alterations

mouthfull 8 months, 2 weeks ago said:
I just made this with roasted red pepper and frozen veg instead of canned tomatoes and canned veg. I also used chicken stock for the liquid. Delicious.

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