Authentic Mexican Rice Recipe

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 27 minutes

Ingrédients

2 tablespoons Olive oil or vegetable oil

1 cup Long-grain white rice

4-8 ounces Canned tomato sauce (Use at least 4 or up to 8 ounces of tomato sauce)

2 cups Water

1 teaspoon Minced garlic (about 2 cloves)

2 teaspoons Caldo de Tomate (tomato bouillon)

1 teaspoon Chili powder

Instructions

Heat oil in a 3-quart saute pan over medium heat. Add rice and stir to combine. Cook, stirring frequently, for 3-5 minutes, until rice begins to turn a golden color.

Add chili powder, Caldo de Tomate (tomato boullion), and minced garlic. Stir to combine.

Pour in water and tomato sauce and stir to combine.

Bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.

Turn off the heat and let the rice rest, covered, for 5-10 minutes.

Fluff rice with a fork and serve.

Notes

It Is best to keep as close to a 2:1 ratio of liquids to rice to prevent rice from becoming mushy.

For best results use basmati or other low starch long grain rice.

You can also add 1/2 and onion diced or other veggies as you’d like. Sauté them after the rice has toasted.

For large crowds, it is best baked. Preheat oven to 350. In a large oven safe pan, transfer toasted rice and veggies and bring liquids to a boil prior to adding to oven safe pan with rice. Cover with lid and bake for 30-45 minutes or until the rice has absorbed all the liquid.

Nutrition

• Calories: 160 kcal
• Lipides Totaux: 5 g
• Lipides Saturés: 4 g
• Cholestérol: 1 mg
• Sodium: 283 mg
• Glucides Totaux: 26 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 1 g
• Protéines: 3 g