Introduction: Mexican Rice
I love Mexican rice. I've tried making it several times over the years, but it never quite tasted right.
I gave it another go this weekend and I'm so happy with the results. Turns out I was over-complicating it. :D Mexican rice doesn't need a ton of ingredients - but there are two important things that give it that signature taste!
Step 1: Ingredients
- 1 cup long grain rice
- 1 1/2 cups chicken stock
- 1/4 cup diced tomatoes and their juice
- 1/2 - 1 tablespoon taco seasoning (try my recipe!)
- 1/4 of a white onion, diced
- 1/2 of a carrot, diced
- 1 jalapeno, diced
- 2 cloves garlic, minced
Feel free to add a pinch of turmeric if you want it to be crazy orange. :D You can also add frozen corn and peas in when you add the stock.
Step 2: Saute the Vegetables
Heat a little canola oil in a pan over medium heat. Add in your vegetables (everything but the tomato!) and cook, stirring often, until they start to soften. This will take 2-3 minutes.
Stir in the taco seasoning and cook for another 30 seconds or so.
Step 3: Toast the Rice
This is the second essential thing needed to make awesome Mexican rice. :D
Add the dry rice into the pan and stir until it's coated with oil. Cook it for 3-4 minutes, stirring fairly often, until it begins to brown lightly and smells nutty.
Step 4: Add the Tomatoes and Stock and Simmer
Add the tomatoes and chicken stock and stir well. Leave over medium heat until it bubbles, and then cover and turn down to low heat.
Keep the pan covered and simmer for 20 minutes, or until the rice has soaked up all the stock. Once it's done, turn off the heat and let it sit for a few minutes before fluffing with a fork.
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