As I promised after sharing our recipe for Chiles Rellenos, here is the ideal Mexican rice to accompany those delicious stuffed peppers.
I think it’s important to have all the fixings that come with a meal, such as sides, sauces, extras, add-ons, toppers, and so on.
When several friends and I went to a Mexican restaurant not too long ago, we were almost ready to leave when we saw that the tacos did not come with rice and beans.
Avoid this existential ordeal by mastering the art of homemade Mexican rice.
- 3 cups of low-sodium chicken/vegetable stock/water (plus 1 bouillon cube)
- 2½ cups of uncooked long grain white rice
- 3 tablespoons of oil
- 2 tablespoons of tomato paste
- 1 teaspoon of garlic powder
- 1 teaspoon of cumin
- 1 teaspoon of onion powder
- ½ teaspoon of chili powder
- ½ teaspoon of black pepper
- ½ teaspoon of salt
- At first, in a large pan over medium heat, bring 3 tablespoons of oil to a shimmer. Then, add the rice and stir it continuously until it turns golden brown. The longer the rice is toasted, the better it will taste.
- A chicken stock should be added next. When the mixture boils, add the tomato paste or sauce, onion powder, garlic powder, cumin, chili powder, black pepper, and salt without waiting for the mixture to settle down.
- Bring to a boil, dissolving the tomato paste if using, and cover securely with a lid. Right away, put the stove on low and time it for 20 minutes.
- It’s a good idea to check the rice’s moisture content either while it’s cooking or after it’s finished. A faint charred aroma indicates that the temperature is too high.
- Assuming the rice is done, turn off the heat. In the event that it is not cooked through, turn down the heat and add water, half a cup at a time. If the mixture is excessively wet, you should completely cook with the cover cracked or off the pan.
- Using a fork, fluff the rice once it’s cooked.