Carmen's Mexican Rice
Made the way I was taught by my Mexican ex-mother-in-law, Carmen, Mexican Rice is a delicious and staple side dish for any South-of-the-Border cuisine.
Author: Carmen Garcia
Recipe type: Side Dish
Serves: 4 servings
- 1-2 Tablespoons vegetable or olive oil
- 1¾ cup low-sodium chicken stock or water
- ¼ cup tomato sauce
- 1 cup long grain white rice
- 1 medium onion, cut into chunks
- 1-2 Tablespoons Mexican oregano
- ½ teaspoon garlic salt or granulated garlic
- Salt and Pepper to taste
- Measure and prepare ingredients to have ready for assembly.
- Measure stock or water in a 2-cup measure. Add the tomato sauce and stir until combined.
- Heat a 3-quart heavy pot over medium heat. Once the pot comes to temperature, add oil.
- Add rice. Stir to coat all rice kernels.
- Cook rice until the kernels become translucent and begin to lightly brown.
- Add onion, stir and continue to cook until the onion begins to wilt and lightly brown.
- Add the stock/tomato sauce mixture to the rice. Be careful - the liquid may steam and spatter.
- Add the oregano and garlic salt. Stir until combined.
- Bring to a gentle boil, then reduce to simmer.
- Cover the pot. Simmer the rice for 13 minutes.
- Immediately take the pot off the heat. You can set aside in a slow oven (185 degrees F) for 15-20 minutes to let the rice finish cooking, and to keep warm until ready to serve.
Carmen's Mexican Rice is a perfect side for breakfast, lunch or dinner. It's perfect as an ingredient for burritos. Great for Huevos Rancheros or with eggs, refried beans, tamales and warm flour tortillas at breakfast.
Serving size: 4