For the life of me, I’ve never been able to duplicate my mom’s Mexican rice. She would make it effortlessly, her memory being her guide. And for many years, I’ve tried to make it her way using her methods: sauce pot, rice, tomato sauce, spices. Each time, for me, a big, mushy, tasteless pot would result. Well, no more. This Mexican Rice recipe makes perfect rice every time.
Perfect Rice = Big Pan
I’ve found a better way to make it. My secret: don’t use a pot, use a wide saute pan with lid. This little change has allowed me to better cook the rice over a larger area, resulting in rice that is evenly cooked and no longer soggy.
Start with toasting up onions, garlic, and the rice in a saute pan.
Then add broth, tomato sauce, veggies, and spices. Bring to a simmer. Reduce heat. Cover and cook for about 15 minutes.
Serving Suggestions
Serve as a side with your favorite tacos, burritos, meat dish, eggs, or serve by itself.
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Mexican Rice
Equipment
- 3.5-quart saute pan with lid
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 1 1/2 cup basmati rice, rinsed
- 8 ounce can tomato sauce
- 1 1/2 cups vegetable broth
- 1 cup canned corn
- 1 cup frozen peas and carrots blend
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/8 teaspoon each: kosher salt and freshly ground pepper to taste
- 2 medium roma tomatoes, diced
- 2 tablespoons fresh cilantro leaves, chopped
Instructions
- Heat olive oil in a saute pan over medium heat.
- Add onion and garlic, and cook stirring frequently until onions have soften (about 4 minutes).
- Stir in rice until toasted, about 5 minutes.
- Stir in tomato sauce and broth, and bring to a simmer, about two minutes.
- Stir in veggies and spices to taste.
- Bring to a boil, cover, and reduce to a simmer until rice is cooked, about 15 minutes.
- Check, fluff with fork, and add tomatoes.
- Serve with cilantro, if desired.
Adapted from Damn Delicious.
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