Description
Bring your dinner table to peaks, with our recipe for Mexican Rice. This dish blends garlic, onions and tomato-infused long-grain rice to complete a mix of Mexican flavors that flawlessly complements any meal. It’s an effortless side dish that carries the warmness of family assemblages and treasured remembrances right to your dish. For those who relish a pinch of spice, you can add serrano peppers for a kick. Prepare it tonight. Yield in the flavor of Mexico, with every morsel.
Ingredients
1 1/2 c long-grain white rice
1/4 c oil (vegetable or canola oil)
1 tsp garlic, minced
1/4 medium onion, finely diced
1/4 c tomato sauce or 2 pureed tomatoes
2 tsp tomato bouillon granulated or cubes
1/4 tsp salt
1 carrot, diced
1/2 c peas (frozen or fresh)
3 c water
1–3 whole serrano peppers (optional)
Instructions
Start by rinsing the rice in a mesh strainer until the water becomes clear. Set it aside.
In a saucepan heat the oil over high heat. Once it’s hot add the rice. Mix it well. Cook over medium heat stirring frequently until the rice takes on a golden brown color (about 10 minutes).
Next incorporate the tomato sauce, garlic and diced onion into the pan. Stir, in the tomato bouillon, salt, carrots, peas and water. If you desire a touch of spice you can add serrano peppers for flavor without heat.
Bring this mixture to a boil. Then cover it with a lid. Reduce the heat to low and allow it to simmer for 20 minutes or until all of the water is absorbed.
Remove the saucepan from the heat. Let it rest for 5 minutes. Then use a fork to fluff up the rice before serving.
Notes
This Mexican Rice Recipe is naturally gluten-free when prepared with gluten-free tomato sauce or pureed tomatoes and gluten-free tomato bouillon. Always double-check your ingredient labels to ensure they are free from any gluten-containing additives or cross-contamination if you have gluten sensitivity or celiac disease. Enjoy this flavorful dish worry-free!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
