How to make MEXICAN RICE | TRADITIONAL Mexican/SPANISH rice RECIPE

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.

In a blender, combine 1/4 small white onion, 1 roma tomato, 1 1/2 cups chicken stock, 1 tablespoon tomato paste, 1 garlic clove, 1/2 teaspoon ground anato, 1/4 teaspoon ground turmeric, and 1/8 teaspoon ground cumin. Blend until smooth and set aside.

Rinse 1 cup of long grain rice to remove surface starch and drain excess water.

Place a medium-sized non-stick skillet over medium heat and pour in olive oil, allowing it to get hot.

To test if the oil is hot, add a couple of grains of rice; if they sizzle, the oil is ready.

Add the rinsed rice to the skillet and sauté while stirring continuously until golden brown and lightly toasted, about 5 to 6 minutes.

Once the rice is golden, turn down the heat to the lowest setting and pour in the blended sauce, being careful of the steam.

Add salt to taste and the serrano pepper, then cover the skillet and let the rice cook on low heat until tender and the sauce has absorbed completely, about 20 minutes.

After 20 minutes, carefully fold the rice with a spoon to mix it evenly without breaking the grains, then cover and let it rest off the heat for another 10 minutes.

Fluff the rice with a fork before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary