How to Make SPANISH / MEXICAN RICE

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

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

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water with seasoning can be a budget-friendly option.

Add 2 roma tomatoes, 1/4 small white onion, 2 garlic cloves, 1 tbsp chicken bouillon, 1 tbsp tomato bouillon, 1/2 tsp cumin, and 2 cups of water into a blender.

Blend until smooth.

Heat a nonstick pan on medium-high heat.

Once hot, add 7 tbsp of vegetable oil to the pan.

Add the rice to the pan and fry, stirring to avoid burning, until the rice turns golden.

Lower the heat to the lowest setting and add the blended mixture to the rice; mix well.

Cover the pan and let it steam for 20 minutes without opening the lid.

After 20 minutes, turn off the heat and check the rice; it should smell delicious.

Gently move the rice around without overmixing to avoid a mashed potato consistency.

Cover the pan again and let it sit for another 5 to 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary