RCI-RC.004.0175.001
Mexican Rice
Mexican Rice from the Recidemia collection
Prep35 min
Cook50 min
Total85 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Heat oil or lard in a medium heavy-bottomed saucepan over medium-high heat until shimmering. Add the uncooked white rice and toast, stirring frequently, until the grains turn golden and fragrant.
5 minutes
2
Add the finely chopped onion to the toasted rice and cook, stirring, until the onion softens and becomes translucent. Stir in the minced garlic and cook for one minute more until aromatic.
4 minutes
3
Add the red chile, either as a pureed sauce, dried powder, or whole dried pod, stirring it into the rice and onion mixture. Cook for one to two minutes to bloom the chile's flavor in the oil.
2 minutes
4
Pour in the chicken broth and stir to combine all ingredients, scraping up any toasted bits from the bottom of the pan. Season with salt to taste and bring the mixture to a boil.
5 minutes
5
Once boiling, reduce the heat to low and cover the saucepan with a tight-fitting lid. Allow the rice to simmer undisturbed until the grains are tender and have absorbed the broth.
18 minutes
6
Remove the pan from heat and let the rice rest, still covered, to allow the steam to finish cooking the grains evenly.
5 minutes
7
Uncover the pan, fluff the rice gently with a fork, and taste for seasoning, adjusting salt if needed. Serve hot directly from the pot.