Making My Mexican Rice- Updated and Easy to follow 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 deep frying pan or pot, set the stove to medium-high heat and add oil until hot (about a minute or two).

Add the rice and toast lightly, continually moving with a spoon to avoid burning. The rice should go from translucent to white, then start to toast and appear golden (this should take no more than 5 minutes).

Once the rice is toasted, pour in the tomato sauce, followed immediately by the water mixed with granulated bouillon. Be careful of splatter.

Add in cumin and dehydrated onion, stirring very well to incorporate and ensure there are no clumps of powdered spices.

Once the water starts to boil vigorously, cover with a lid and turn down the heat to gently boil, ensuring light bubbles are still visible. Cook for exactly 20 minutes without removing the lid or stirring, though you can jiggle the handle at the 10-minute mark to redistribute liquid and prevent sticking.

After 20 minutes, remove from heat and leave covered for an additional 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level: