Mexican Style Rice

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Mexican Rice

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes


Ingredients

  • 1 -1/2 cups long grain white rice
  • 1/4 cup oil (vegetable)
  • 1 teaspoon garlic, minced
  • 1/4 medium onion, finely diced
  • 1/4 cup tomato sauce, or 2 pureed tomatoes
  • 2 teaspoons chicken bouillon granulated
  • 1 teaspoon salt
  • 3 cups water
  • 1 whole jalapeño pepper, pierced with a knife a few times 


Instructions

  • Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
  • In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
  • Add tomato sauce, garlic, and diced onion to the pan. Stir. Add bullion, salt, and water (and jalapeño pepper, if using. It adds a little flavor, but not spice.)
  • Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed.  Remove from heat and allow to rest for 5 minutes before fluffing with a fork.


Notes


Rice: Washing the rice is crucial to remove the outer starch, allowing the rice to cook fluffy. If you'd like to use Brown Rice, increase liquid by 1/2 cup and cook for 40 minutes, following the same resting instructions.

Tomatoes: I usually use the fresh tomatoes.


Serve as a side with any number of Mexican recipes.


Nutrition

Calories: 275kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Sodium: 394mg | Potassium: 164mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1865IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 0.7mg


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