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.
- 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
- 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.
- 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.