RCI-RC.005.0093.001
Mexican rice (1)
Mexican rice (1) from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 2 tbsp
- 1 tsp
- 1 1/2 tsp
- ground cummin1 tsp
- ea tomato½ unitchopped
- ea medium Onion½ unitchopped finely
- ea small carrot1 unitchopped finely
- ea green pepper½ unitchopped finely
- 1 1/2 cup
- can tomatoes16 ozcut-up
- ea tomato sauce1 unitoptional
Method
1
Heat vegetable oil in a medium saucepan over medium-high heat. Add the long grain rice and toast, stirring frequently, until the grains turn golden brown and fragrant.
5 minutes
2
Drain the can of tomatoes and blend or crush them until smooth, then set aside. Measure out the boiling water and keep it ready.
3 minutes
3
Carefully pour the blended tomatoes into the pan with the toasted rice and stir to combine. Cook for one minute to allow the tomato to coat the rice.
1 minutes
4
Add the boiling water, garlic powder, and salt to the pan, then stir everything together. Bring the mixture to a boil over high heat.
3 minutes
5
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and allow the rice to simmer undisturbed until all the liquid is absorbed.
18 minutes
6
Remove the pan from heat and let the rice rest, still covered, to allow the steam to finish cooking the grains and produce a fluffy texture.
5 minutes
7
Uncover the pan, fluff the rice gently with a fork, and taste to adjust seasoning with additional salt if needed. Serve hot as a side dish.