Ruthy Can Cook

This is a recipe that I have been trying to make for some time now. Each time I made this it was good but not the flavor I was looking for.

This time I finally got the flavor that I was looking for. I believe the key is fresh tomatoes. I have used canned tomato sauce and even tomato bouillon but couldn’t achieve the flavor I wanted.

I know there are different ways to make Mexican rice and everyone does it differently but what I wanted was more like the restaurant style rice.

The color of my rice is a little lighter than it probably should be, but I think I didn’t toast the rice long enough. Toasting the rice is important to a good Mexican rice along with using fresh tomatoes.

Mexican Rice

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine Mexican

Servings 6

Ingredients

  

• 2 cup rice
• 1 to 2 tbsp oil
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp chicken bouillon
• 1 tsp salt
• 1/4 tsp cumin
• 2 cups water
• 1 cup fresh tomato sauce or can

Instructions

 

• in a medium size pan on med heat, add in the oil and let it heat up. Once the oil is hot add in the rice and start to brown it. Continue to stir the rice and don't let it burn. Once the rice is lightly browned start adding in the ingredients. stirring as you add them in.

  Once all the ingredients are in the pan let this cook for 5 to 7 minutes on a medium low heat. Then put it on low and cook for about 12 minutes. Once the liquid is absorbed turn off the heat and do no remove the lid, and let it sit with lid on for 15 to 20 minutes.

  Fluff with a fork and its done

Notes

You can use about 2 to 3 tomatoes to substitute the can tomato sauce, and a quarter of a fresh onion and fresh garlic. Just put those in blender and puree them with a little water. 

You can also add in the bouillon as well to the blender.

This rice was easy to make and I always have these ingredients on hand.

I learned a lot about Mexican rice by watching @SimplyMommaCooks on YouTube. She showed several versions of making this rice which helped me to finally get the flavor I wanted.