We have Mexican food at my house at least once a week. That’s a lot of enchiladas, tacos, mexican casseroles etc. I realized that amongst all the wonderful savory main dishes, I didn’t have a great authentic Mexican rice dish! So my hunt began. Everything I tried seemed Americanized, so I enlisted the help of my friend Maria, who graciously came over and showed me the ropes! She’s from Mexico and this recipe has been in her family for years. She makes it at least twice a week for her family and I have to say the rice is LEGIT! Seriously, it has all the flavor you need to compliment any Mexican dish; it’s a perfect way to sneak some veggies in for the kids:).
Below is an important step in the texture of the rice. The rest of the steps are self explanatory. Here, the rice sautéing over grapeseed oil. Make sure that most of your rice grains are that golden brown color before adding the tomato mixture.
The final product.
Serve with tacos, enchiladas, fajitas, whatever your stomach desires! This one is for the books!
- 1 1/2 cup Jasmine Rice
- 1 Boullion Cube
- 2 Tomatoes
- 1 Garlic Clove
- 3 T Grapeseed Oil
- 1 1/4 cup Water
- 1/16 onion
- 1 tsp. salt
- 3/4 C. diced carrot
- 1/2 C. peas
Blend 2 tomatoes, boullion cube, garlic clove, and 1 1/4 cup water, onion. Set aside.
Pour grapeseed oil into medium sized pot. Pour rinsed rice into pot. Stir over medium heat until rice is golden brown.
Add tomatoes sauce and bring to a boil.
Add veggies and salt. This is where you need to add more water. About another 2 cups.
Cover and let cook for 18-20 minutes. Its important that when checking on the rice during the 18-20 minutes that you don't stir it. If you want to mix it at all fold the rice in from the outside of the pan to the center of the pan.
Take off heat, fluff with a fork and serve!