Mexican rice is a staple of Mexican cuisine and is a side dish that goes well with almost any other Mexican dish.
It pairs perfectly with other delicious dishes such as carne asada, chicken quesadillas, and chiles rellenos.
YouTube channel Villa Cocina shows us the easiest way to make restaurant-style Mexican rice right in your own kitchen.
When making Mexican rice, the first thing you need to do is prep all your ingredients.
Take your blender and put it one white onion, one Roma tomato, some chicken stock, a tablespoon of tomato paste, and a garlic clove.
The tomato paste will bring out a strong tomato taste important in final taste the Mexican rice.
Next, add half a teaspoon of annatto, also known as achiote, ground turmeric, and cumin.
Cover and blend the mixture until smooth. Set the mixture aside.
Next, cut one Serrano pepper in half.
Stop when you reach three-quarters of the way because you want the pepper to stay together.
When you’re done prepping the mixture and the pepper, set them both aside.
Now, let’s move on to the rice.
Get one cup of long grain rice.
Rinse it to get rid of extra starch and drain it well to remove and excess water.
Heat some oil in a medium skillet. Test if the oil is hot enough by putting some rice grains on the skillet.
If the grains sizzle, this means the pan is hot enough.
Put the rest of the rice in.
Saute the rice and stir the rice continuously until all the grains are light brown and toasted.
This process takes about five to six minutes.
Ensure you stir the rice constantly so the grains don’t get burned.
When the rice reaches a golden brown color, lower the heat to the lowest setting.
Then pour in the mixture you blended earlier into the skillet.
Be mindful of the steam while mixing and season the mixture well with salt.
Add the Serrano pepper and cover the mixture.
Continue simmering the mixture until all the liquid is absorbed by the rice.
This will take about twenty minutes.
After twenty minutes, mix the rice and sauce evenly together, ensuring that you don’t break the rice grains.
Remove the pan from the heat and let it rest for ten minutes.
The last step is to fluff the rice and this better-than-restaurant rice is ready to serve.
The combination of the tomato paste, spices, and pepper gives this delicious dish a beautiful and tasty smoky flavor.
We guarantee that this Mexican rice recipe will become a staple in your home!
Ingredients:
1 cup of long grain rice
1 1/2 cups of chicken stock
1 Roma tomato
1 small white onion
1 tablespoon of tomato paste
1 garlic clove
1/2 teaspoon of ground annatto or achiote
1/4 teaspoon ground turmeric
1/8 teaspoon ground cumin
Salt
Oil
Directions:
- Blend one white onion, one Roma tomato, chicken stock, a tablespoon of tomato paste, and a garlic clove together.
- Add half a teaspoon of annatto, ground turmeric, and cumin to the mixture.
- Set aside.
- Wash one cup of long grain rice and rinse well.
- Add some oil into a skillet. When hot, add the uncooked rice and saute until the rice becomes golden brown.
- After five or six minutes, pour in the tomato mixture you set aside earlier.
- Add the Serrano pepper, cover the mixture and simmer for twenty minutes.
- Mix the rice and sauce together until fully combined.
- Fluff the rice and serve.
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