Classic Mexican Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons vegetable or canola oil
02 -
1 cup uncooked long-grain white rice
03 -
1 ½ cups chicken stock or broth
04 -
8 oz. can tomato sauce
→ Seasonings
05 -
1 teaspoon chili powder
06 -
1 teaspoon garlic salt
07 -
½ teaspoon ground cumin
# Instructions:
01 -
Rinse the rice in a mesh strainer until the water runs clear. This step is optional but helps remove starch and prevents your rice from becoming mushy.
02 -
Heat the oil in a 4-quart saucepan over medium-high heat. Add the rice and cook until it becomes translucent (somewhat clear), about 3-4 minutes. Stir frequently to prevent burning.
03 -
Pour in the chicken stock, tomato sauce, chili powder, garlic salt, and cumin. Bring everything to a rapid boil over high heat. Give it one good stir.
04 -
Cover the pot and reduce heat to a low simmer (slightly less than medium-low). Let it cook undisturbed for 20 minutes.
05 -
Remove from heat, take off the lid, and let the rice stand for 2-3 minutes. Then fluff gently with a fork before serving.
# Notes:
01 -
This easy Mexican rice pairs perfectly with any Taco Tuesday feast or as a side for your favorite Mexican dishes.
02 -
For best results, measure all ingredients before starting - once you begin cooking, the process moves quickly!
03 -
To serve more people, try increasing to 1½ cups rice with 2½ cups chicken broth (keep other ingredients the same).
04 -
Use a mid-range brand of long-grain rice for the best texture and results.