There are many ways to make Mexican rice, but this is how I learned to make it. It’s savory and delicious. I usually make a double batch so I have leftovers for quick and easy burritos.
Prep time: 10 minutes
Cooking time: 30ish minutes
Serving size: 4
Ingredients: (If you want to make a bigger batch, double the amounts)
1/8 cup olive oil
1 cup long grain white rice
1 onion (I prefer white, but yellow is fine), finely diced
1 clove garlic, minced
1/2 green pepper, finely diced
12 cilantro sprigs
2 Tbsp tomato paste
1 cup chicken broth (you can also use vegetable broth)
1 cup water
Salt to taste
Optional: a couple tablespoons of chopped tomato for color and/or 1/4 cup thawed frozen peas
Directions:
~Rinse and drain rice
~Heat olive oil in lidded sauce pan, add onions and green peppers (plus optional chopped tomato) and sauté until softened. Remove mixture from pan (you’ll add them back in)
~Add rice to sauce pan and lightly and evenly toast it. This takes about 5 minutes. About ten minutes if you’ve doubled the recipe. Add more olive oil if needed.
~Add the onion and green pepper mixture, garlic and cilantro if you’re using it. Stir and sauté about 5 minutes.
~Add the broth, water and tomato paste and give it a good stir until the paste is thoroughly mixed in.
~Add about 1/2 teaspoon of salt, or to taste
~Bring to a boil, then reduce heat to a simmer, cover the saucepan and cook for about 20 minutes. Occasionally check to make sure the rice isn’t burning at the bottom. Stir and add a bit of water if necessary.
~Remove pan from burner and let it sit for about 10 minutes.
~Remove cilantro sprigs and discard. Add the peas if you’re using them and gently stir them in.
~Use a fork to fluff the rice and serve
