You know how Mexican cooks say that good lard is the key to the flavor in all great Mexican food and you really shouldn’t attempt to cook without it or your world will spiral out of control and your tacos will be gross and you just really need to focus on the lard?
I’m not a Mexican cook.
This is easy and foolproof, and doesn’t involve any lard.
Red Mexican Rice
- 1 cup rice
- 2 cups chicken stock
- 2 cloves garlic
- 1/4 onion
- 1/4 cup diced tomatoes
- 1/4 cup tomato puree (you can leave out one of the tomato products if you like a less tomato-y rice)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 tablespoon butter
- 1/2 teaspoon salt
I make my rice in a rice cooker like a weird person, but the process is the same for regular rice in a sauce pan: Put all the ingredients in the pan, raw. Cover, and bring to a boil, then reduce the heat and simmer for 12-15 minutes until the liquid is reduced and the rice is cooked through.
Duh. Don’t be thrown off by my dumb Asian appliances.
I don’t know why I’m showing you a picture of butter. It makes me feel thin, I think. Not.
First, chop the onion finely. Make big slices in one direction…
Then make slices across the onion in the opposite direction.
Mince the garlic too!
When I’m using canned tomatoes I drain them on the cutting board first, then finely chop them because I prefer smooth rice, but leave them in big chunks if you like!
These were fire-roasted, that’s why they have black specks in them.
That’s what I love about this rice: I use all different types of varieties, sometimes I add jalapeno or green pepper…you can mix it up so it’s different each time!
To the dry rice, add the spices, garlic, onion, tomatoes, butter, and chicken stock. If you prefer not to use chicken stock for sodium or vegetarian reasons water will be just fine!
Then cook the rice. Aaaaand, that’s it! There’s lots of deliciousness that can accompany it, so try out lots of different Mexican accompaniments for this one! It’s easy and delicious every time.
Here are some things I like to go with Mexican Rice:
There’s more great Mexican ideas coming! Enjoy this one in the meantime, though!