This last week I made some fajitas which meant I needed to make the best Mexican Rice Ever as a side to go with it! Every Mexican Abuela has her own variation of this dish and since I don’t have one I needed to do a little research. One constant that I found was that you have to toast your rice. Toasting your rice helps to keep your rice fluffy and not so mushy. Follow my recipe and I’m sure you will find that my version of Mexican rice will make your main course even better! Check here for my recipe for some of my favorite dishes to accompany my Mexican Rice!
• Carnitas
• Beef Birria Tacos with Bone Marrow
Best Recipe for Mexican Rice Ever!
4
servings5
minutes30
minutesIngredients
2 Tbl Grapeseed oil
1 Cup Long-grain rice, basmati or jasmine rice works well.
2 Cups Low sodium Chicken broth
4 oz Tomato sauce
2 tsp Caldo de tomate (Tomato Bullion powder)
2 tsp Garlic, minced
2 tsp Cumin
1 tsp Salt
1 tsp Pepper
4 oz Pico de Gallo – (Optional)
Chopped herbs – Cilantro, Chives, Green Onion (Optional)
Directions
- Add oil to your 14-inch pan and set to medium heat. Add rice, stir well, and toast it until golden.
- Add tomato bullion and minced garlic to the pan.
- Add chicken broth and tomato sauce to the pan and stir well. Bring rice to a boil.
- Turn heat to low, cover the pan and cook for 30 minutes until there is no liquid left.
- After 30 minutes, take the top off of the pan. Fluff the rice and let sit for a couple of minutes. Top with chopped herbs (cilantro or chives) then serve. Enjoy!
- Optional: Add and mix in the rice some of your favorite toppings, pico de gallo, cilantro or chives, chopped jalapeno.
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