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Samantha Denton

Mexican Rice

mexican rice

Ingredients

Rice

  • 2–3 Tbsp oil (neutral preferred)
  • 2 cups long grain white rice
  • 1/2 onion (diced)
  • 1/2 green pepper (diced (poblano, bell pepper, or jalapeño))

Tomato Sauce

  • 4 Roma tomatoes
  • 4 large garlic cloves
  • 1 bouillon cube (or 1–2 tsp bouillon powder)
  • 1 Tbsp tomato paste
  • 2 cups chicken stock
  • optional salt

Method

  1. 1

    Make the sauce: Add tomatoes, garlic, bouillon, tomato paste, and chicken stock to a blender. Blend until smooth. Make sure you have about 4 cups of liquid total, add a little extra stock or water if needed.

  2. 2

    Sauté the veggies: Add diced onion and pepper to the rice. Cook for a few minutes until softened.

  3. 3

    Toast the rice: Heat oil in a pan over medium heat. Add rice and cook, stirring often, until lightly golden and fragrant.

  4. 4

    Add the sauce: Pour in your blended tomato mixture. Stir everything together and bring to a simmer.

  5. 5

    Cook the rice: Cover, reduce heat to low, and let cook for about 20-25 minutes, or until the liquid is absorbed and the rice is tender.

  6. 6

    Finish: Fluff with a fork and stir in cilantro if using. Taste and adjust salt if needed.