Traditional 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.

Heat 3 tablespoons of corn oil in a 12-inch Dutch oven until hot.

Add 1 cup of long grain white rice to the hot oil and toast it until it turns lightly brown and fragrant, stirring constantly.

Prepare the homemade tomato sauce by roasting 1 small tomato, 2 serrano peppers, and 2 garlic cloves on a hot cast iron skillet until roasted.

Chop 1/2 onion finely and add it to a blender with the roasted tomato, serrano peppers, garlic, 1/4 cup of warm water, 1 dried ancho chili, 1/2 teaspoon of oregano, and blend until smooth.

Once the rice is toasted, add the blended tomato sauce to the rice and mix well.

Add 2.5 teaspoons of chicken bouillon to the mixture and stir until combined.

Bring the mixture to a boil, then cover and reduce the heat to the lowest setting, cooking for 20 minutes without lifting the lid.

After 20 minutes, turn off the heat and let it sit for an additional 10 minutes without lifting the lid.

Fluff the rice with a fork and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary