Traditional Mexican Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil or vegetable oil
02 -
1 cup long-grain white rice
03 -
4-8 ounces canned tomato sauce
04 -
2 cups water
→ Seasonings
05 -
1 teaspoon minced garlic (about 2 cloves)
06 -
2 teaspoons Caldo de Tomate (tomato bouillon)
07 -
1 teaspoon chili powder
# Instructions:
01 -
Heat oil in 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 golden.
02 -
Add chili powder, Caldo de Tomate (tomato bouillon), and minced garlic. Stir to combine.
03 -
Pour in water and tomato sauce and stir to combine.
04 -
Bring to a boil, then reduce heat to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
05 -
Turn off heat and let rice rest, covered, for 5-10 minutes. Fluff with a fork and serve.
# Notes:
01 -
Can use 4 ounces (½ cup) to 8 ounces (1 cup) tomato sauce based on preference
02 -
Rinsing the rice is optional
03 -
Can add cooked vegetables like peas and carrots before covering