Authentic Mexican Rice Recipe
The best Mexican rice that is fluffy and rich in flavor!
Servings: 6 servings
Ingredients
- 2 tablespoons Olive oil or vegetable oil
- 1 cup Long-grain white rice
- 4-8 ounces Canned tomato sauce Use at least 4 or up to 8 ounces of tomato sauce
- 2 cups Water
- 1 teaspoon Minced garlic about 2 cloves
- 2 teaspoons Caldo de Tomate tomato bouillon
- 1 teaspoon Chili powder
Instructions
- Heat oil in a 3-quart saute pan over medium heat. Add rice and stir to combine. Cook, stirring frequently, for 3-5 minutes, until rice begins to turn a golden color.
- Add chili powder, Caldo de Tomate (tomato boullion), and minced garlic. Stir to combine.
- Pour in water and tomato sauce and stir to combine.
- Bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
- Turn off the heat and let the rice rest, covered, for 5-10 minutes.
- Fluff rice with a fork and serve.
Notes
- About the Tomato Sauce - You can use 4 ounces (1/2 cup) tomato sauce, or up to 8 ounce (1 cup) if you like it saucier. If you have leftover sauce, freeze for the next time.
- Rinsing the rice is not necessary, which is why it's not included in the recipe. However, you are welcome to do so.
- Feel free to add cooked veggies like peas and carrots before covering and cooking the rice.
Nutrition
Calories: 160kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 283mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
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