Mexican Rice
Rice browned in oil, then cooked in chicken broth with tomato paste, garlic, onion and cumin until it turns red-orange and fluffy. The side for tacos, burritos and enchiladas.
Rice browned in oil, then cooked in chicken broth with tomato paste, garlic, onion and cumin until it turns red-orange and fluffy. The side for tacos, burritos and enchiladas.
Mexican Rice
Ingredients
- 1–3 tablespoons oil (the larger amount gives more toasted rice)
- ¾ cup long-grain white rice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- 1 pinch dried oregano
- 1 teaspoon salt
- 1 tablespoon chicken bouillon powder
- ⅓ cup tomato paste
- 1 ½–2 cups chicken broth, warmed
Instructions
- Brown the rice.
Heat the oil in a medium pot with a tight lid over medium-high heat. Add the rice and stir for 3 to 5 minutes, until most of the grains are pale gold.
- Add the seasonings.
Stir in the garlic powder, onion powder, cumin, oregano, salt, bouillon and tomato paste. Cook for 1 minute, stirring, until the paste darkens slightly and coats the rice.
- Add the broth.
Pour in the warm broth and stir once. Bring to a boil, then turn the heat to low and cover tightly.
- Cook.
Cook on low for 17 minutes without lifting the lid.
- Rest.
Take the pot off the heat and leave it covered for 15 minutes. Fluff with a fork and serve.
Notes
How much broth: 2 cups gives softer, fluffier rice. 1 1/2 cups gives a firmer grain that stays separate. Start with 1 1/2 if your pot lid fits tightly.
Warm broth: Cold liquid stops the cooking and can leave the grains uneven.
Salt: The bouillon and the broth are both salty, so use unsalted broth or cut the added salt if yours is a salty brand.
Storage: Keeps for 4 days in the fridge. Reheat with a splash of water, covered.
