Restaurant-Style Mexican Rice
This restaurant-style Mexican rice is aromatic, filled with flavor, and the perfect side dish for any main Mexican entree! Light and fluffy rice that goes with just about anything you'd like to serve with it!
Servings: 5 -6 servings
Equipment
Ingredients
- 1¼ cup long grain rice rinsed under cold water
- 2 ½ cups water
- 1 chicken bouillon cube
- 2 large Roma tomatoes
- 4 teaspoons tomato paste
- 1 packet sazon con culantro y achiote optional
- ½ medium onion chopped into a few pieces
- 3 cloves garlic
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
- 3 tablespoons oil
- 1 Serrano pepper slit down the middle but attached at stem
Instructions
- BLEND: In a blender, blend together the water, bouillon, tomatoes, tomato paste, onion, garlic, sazon, salt and ground cumin until you reach a smooth consistency.
- SAUTE: In a 3 quart saute pan or larger, heat the oil over medium-high heat. Add the rice and saute, stirring constantly for 10 minutes or until the rice deepens to a golden brown color. Add in the blended tomato mixture and bring the rice to a boil.
- SIMMER: Tuck the Serrano chili into the rice and water mixture when boiling, lower the heat to low, cover and let cook for 20-25 minutes or until the rice has soaked up all the water and is cooked. Stir gently as there may be a layer of tomato on top. Cover and let stand 5-10 minutes so the rice soaks up any remaining liquid before serving.
