I have been perfecting this Mexican Rice recipe for about 20 years. This is the traditional red rice you will find a most Mexican restaurants and homes. I have made it hundreds of times and it comes out perfectly each time.
Perfect Mexican Rice
2 Cups long Grain Rice (I prefer Jasmine)
3-4 Roma Tomatoes
1/4 Medium Onion
1 Clove Garlic
2 Tablespoons Knorr Chicken Bullion
water
3 tbsp. oil or butter (for toasting the rice)
1/2 cup canned or frozen corn or mixed vegetables if desired
In a blender add tomatoes, onions, garlic and bullion powder. Add water until the 4 cup line on blender. The goal is 4 cups of liquid per 2 cups rice. Recipe can be doubled.
In a deep frying pan or wok with lid, add oil and rice. Move constantly, toasting rice until it takes on an opaque look and is slightly golden brown.
Strain puree into the rice using a wire strainer.
Add about 1/2 cup frozen or canned mixed veggies, or corn if desired.
Bring to a boil and cover. Turn heat down to low and simmer until liquid is absorbed (about 20 minutes). I like to stir a couple time to distribute the vegetables and sauce evenly. Turn off and let rest about 5 minutes. I find letting it rest allows the rice to become fluffier.
Enjoy with warm tortillas, beans or your favorite Mexican meal.
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