MEXICAN RICE

I am more of a pasta person but my husband prefers rice so rice is a staple in our house. In order not to get bored, I am always on the search for new & creative rice recipes.

Mexican rice is one of our favorites & it took me ages to find the right tomato/water ratio that makes the rice fluffy & not soggy.

It is a very easy recipe that doesn’t require any fancy ingredients or long preparation yet it tastes really delicious & authentic.

MEXICAN RICE

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients:

  • 3 tbsp oil
  • 1/2 medium onion shredded بصل
  • 2 garlic cloves minced ثوم
  • 1/2 chili pepper finely diced فلفل حار
  • 1/4 heaped tsp cumin كمون
  • 1 cup basmati rice rice ارز بسماتى
  • 1 1/2 cups hot water
  • 1/2 cup tomato puree طماطم بيوريه
  • 1/2 tbsp tomato paste صلصة
  • 1 tsp salt ملح
  • handful corriander chopped كسبرة

Directions:

  • Heat a non stick pot over medium high heat. Add 1 1/2 tbsp oil & cook the onion, garlic & chili pepper for about 2-3 minutes until soft but not brown.
  • Add the other 1 1/2 tbsp oil, rice, salt & cumin. Cook for 3-5 minutes; stirring constantly to prevent anything from getting brown/burnt.
  • Stir in the water, tomato puree & tomato paste. Cover the pot; still on medium/high heat & let cook until most of the liquid is absorbed. Reduce heat to low, place the pot on a heat diffuser & let cook until the rice is fully cooked.
  • Turn off heat. Fluff the rice with a fork & stir in the chopped corriander.
  • Serve immediately with grilled chicken, steak or fajitas.
Notes:
  • Don’t use fresh tomato juice; either use Juhayna tomato puree or my homemade tomato puree (recipe on the blog).
  • If you like the taste of cumin to be very vibrant, use 1/2 tsp instead of 1/4 tsp.
  • If you like the rice spicy, add 1 whole chili pepper instead of 1/2.

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