Mexican Rice – My Version of the Recipe
This is a basic, restaurant-style Mexican rice recipe, and can be used as a side dish. I cook this dish especially for guests or when there is an occasion, such as a one-dish party.
The key to it is the use of seasoning.
In original recipe, you can use the ingredients listed below, but you can also use Taco seasoning (which is optional).
- Vegetable oil – 3 tablespoons
- Uncooked long-grain rice – 1 cup
- Garlic salt – 1 teaspoon
- Ground cumin – 1/2 teaspoon
- Chopped onion – 1/4 cup
- Tomato sauce – 1/2 cup
- Chicken broth – 2 cups
- Heat oil in a sauce pan over medium heat.
- Add rice to it.
- Sprinkle salt and cumin while stirring constantly until golden and puffed
- Add onions and cook for few minutes
- Then add tomato sauce and chicken broth and bring it to a boil
- Reduce the heat to low, cover and simmer for around 15 to 20 minutes till liquid is almost absorbed and rice is tender.
- You can sprinkle more spices to make a different version of the recipe
- You can also fry an onion in oil until it is golden brown before adding rice.
- You can use sea salt instead of garlic salt.
- You can also add chopped bell pepper that is added with the onions about half way through the sauteing of the rice.