Restaurant Style Mexican Rice

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier, while water is a budget-friendly option.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are nutritious, while frozen peas are often cheaper.

Start by preparing the tomato sauce: add 1/8 of a medium yellow onion and 1 clove of garlic (peeled and smashed) into a blender jar.

Add 1 tablespoon of tomato paste and 1/4 cup of water to the blender jar.

Blend the mixture until smooth, about 30 seconds to a minute.

In a heavy-bottomed 1.5 quart saucepan over medium-high heat, add 3-4 tablespoons of corn oil and heat until hot.

Add 1 cup of long grain white rice (do not rinse) to the hot oil and toast until golden brown, stirring constantly.

Pour in the blended tomato, onion, and garlic mixture, stirring to coat the rice and cook for 45 seconds to a minute to concentrate the flavors.

Add 1.5 cups of water to the pan, swirling it in the blender jar to capture any remaining sauce, and stir to combine.

Add 1 teaspoon of Knorr Caldo de Pollo and 1/2 teaspoon of salt to the pan, stirring well.

Bring the mixture to a rolling boil, then give it one final stir, cover with a lid, and reduce the heat to the lowest setting.

Set a timer for 20 minutes and do not lift the lid during this time.

After 20 minutes, turn off the heat and lift the lid to let excess moisture escape, then let the rice rest for 10 minutes.

After resting, fluff the rice with a fork to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary