Mexican Rice

Ingredients

• 2 cup dry long-grain white rice (Rinse and drain before cooking.)
• 2.5 tbsp neutral oil
• 30 g onion (Chopped; used while frying the rice.)
• 4 cup warm water (The stated cooking liquid; chicken stock may be used instead according to the transcript.)
• 4 tsp Knorr chicken bouillon (Dissolve in the warm water.)
• 1 tsp fine salt (Or to taste.)
• 350 g red tomatoes (For the tomato mixture.)
• 60 g onion (For the tomato mixture.)
• 12 g garlic (For the tomato mixture.)
• 1 packet GOYA Sazón with Coriander and Annatto (For the tomato mixture.)
• 50 g peas (Optional; frozen or raw. The author used frozen peas.)
• 50 g diced carrots (Optional; frozen or raw. The author used raw carrots.)
• 2 cilantro stems (Optional.)
• 1 serrano pepper (Optional; use whole.)

Steps

1. 1

   Rinse the dry long-grain rice thoroughly, then let it drain while preparing the tomato mixture.

2. 2

   Make the tomato mixture by combining the red tomatoes, 60 g onion, garlic, and GOYA Sazón with Coriander and Annatto. Blend or process until combined into a tomato mixture.

3. 3

   Heat the neutral oil with the 30 g chopped onion in a large pot or saucepan.

4. 4

   Add the drained rice and fry it over low heat until the grains change from white to yellow. Do not skip this frying step; it adds flavor and helps keep the grains loose instead of sticky.

5. 5

   Add the tomato mixture and cook over low heat until the liquid has completely evaporated. The goal is to retain the tomato flavor without leaving excess liquid at this stage.

6. 6

   Add the warm water mixed with the chicken bouillon, then add the fine salt. The transcript also says homemade or prepared chicken stock may be used instead of water and bouillon.

7. 7

   Add the optional peas, diced carrots, cilantro stems, and whole serrano pepper, if using.

8. 8

   Bring the mixture to a boil.

9. 9

   Once boiling, cover the pot, lower the heat, and cook for 15 minutes.

10. 10

    Turn off the heat and fluff the rice with a fork.

11. 11

    Cover the pot again and let the rice rest for 15 to 20 minutes before serving.

Notes

The source gives the formula as 1 part dry long-grain rice to 2 parts cooking liquid. The detailed guide, troubleshooting advice, exact tomato-mixture blending method, and specific heat settings beyond the stated low-heat instructions are not included in the supplied source. The transcript mentions tomato bouillon, while the written ingredient list specifies GOYA Sazón with Coriander and Annatto; the written ingredient list was followed.

Nutrition per serving

• main
• Mexican
• vegetarian
• gluten-free
• stovetop
• rice
• one-pot
• meal accompaniment