MEXICAN RICE // Step by Step // added tips❤️

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 ingredients: cut two Roma tomatoes into pieces and remove the core, chop a small piece of onion, and mash two large garlic cloves.

In a blending cup, combine the chopped onion, mashed garlic, 1/2 teaspoon freshly ground cumin, 1/2 teaspoon onion powder, and the two cut tomatoes. Add 1/4 cup of chicken broth and blend until smooth to make the tomato sauce.

Heat a skillet over medium-low heat and add 2 tablespoons of canola oil.

Add two pieces of onion and the mashed garlic to the oil for about a minute to release their flavors, then remove them from the skillet.

Add 1 cup of rinsed long grain rice to the skillet and stir gently to brown it without breaking the grains, cooking for about 12 minutes until golden brown.

In a measuring cup, combine 1 and 3/4 cup of hot chicken broth with 1 teaspoon of chicken bouillon tomato flavor and stir to dissolve.

Once the rice is browned, add the blended tomato mixture to the skillet and stir for about 15 seconds to combine the flavors.

Pour in the hot chicken broth mixture, add one serrano pepper (with the tip cut off), and season with freshly ground black pepper and salt to taste.

Bring the mixture to a boil, then cover the skillet with a lid and reduce the heat to the lowest setting. Set a timer for 17 minutes.

After 17 minutes, turn off the heat but do not remove the lid. Let the rice sit for an additional 15 minutes to finish cooking.

After 15 minutes, remove the lid and fluff the rice with a fork.

Cooking Techniques

Equipment Needed

Spice Level: