Rice is one the most eaten foods in Mexican cuisine. It is very common to serve a main dish with rice and beans on the side. As a vegetarian, this combination of rice and beans becomes very important as it is one of the easiest ways to get a full serving of protein. There are many ways to prepare rice but the most common is the red, tomato based, Mexican Rice.
Unfortunately, I have found that very few restaurants have tasty Mexican Rice and that there are many terrible recipes floating on the internet today for this dish. Therefore, I wanted to provide you guys with a recipe that truly embodies what a tomato based Mexican rice should taste like. You can also watch a video description of this recipe in my videos.
Serves approximately 4 people
Ingredients:
2 cups long grain white rice
2 vine ripe tomatoes
1/4 of a large white onion
2 medium garlic cloves
2 cups water
2.5 teaspoons of salt
2.5 tablespoons of corn oil
- It is very important that you wash the rice very thoroughly before cooking. Wash by running under warm until water runs clear.
- Leave rice to dry completely (approximately 1 hour). Mix with your hand every now and then so that it dries evenly.
- In the meantime, blend the tomatoes, onions, garlic, and salt until you have a smooth sauce.
- Once rice is dry, add the corn oil and rice into a large pot. Mix the rice well so that the oil coats every grain. – Under medium heat, brown the rice to a golden color but do not over toast. The trick here is to mix constantly so that all the rice browns evenly.
- Lower the heat and add the tomato sauce.
- After about 1 minute add water, cover, and cook under lowest heat setting for approximately 15 minutes.
- Cook until all liquid has evaporated. Mix at about 5 minutes to make sure tomato sauce is well incorporated with all the rice.
Yum!
Provecho!
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