My sister got this recipe from this Mexican woman she met through her husband's work.
It super easy to make with just a few simple ingredients.
It's probably my favorite out of any I've tasted.
Linked with Sunflower Supper Club: Weekend Potluck
Rattlebridge Farm: Foodie Friday
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Linked with Sunflower Supper Club: Weekend Potluck
Rattlebridge Farm: Foodie Friday
Authentic Mexican Rice
1 tbsp oil
1 small onion or 1 tsp onion powder
2 cups rice
2-3 cloves garlic, chopped
6 oz can tomato paste
4 cups chicken broth
2 tsp tomato bouillon
2 tsp chili powder
Saute onions in oil until
softened; add rice and brown, stirring occasionally. Add garlic and cook 1-2
minutes more. Stir paste into broth and add to rice with remaining ingredients.
Bring to a boil, reduce heat, cover and cook 20 minutes. I give it a stir a couple of times during cooking time to make sure it doesn't stick. Let stand 15 minutes.
Andrea,
ReplyDeleteThis is going to sound really dumb, and I am sorry for that, but I don't know. (Or else I wouldn't be asking) What kind of rice do you use? I tend to burn rice, so unless I am making a wild rice dish, I cook my jasmine rice, basmati rice, or Calrose/Hinode "sticky" rice in a rice cooker. Those 4 types of rice are my usual types in the pantry. I'd love to try Mexican rice, I know the kids would eat it--I just don't know what kind of rice to get.
Thanks!
Hey Kirsten, not dumb at all. I really enjoy brown rice, but for something like this, I use just any standard extra long grain white rice. I know most say not to lift the lid while the rice is cooking, but I always give it a stir or two during cook time to make sure it's not sticking because I've come across the problem of it burning too. Hope this helps.
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