Mexican rice
Ingredients
What you'll need:
1 cup long grain white rice
1/8 small onion
1 clove garlic
1 Tbsp tomato paste
1 3/4 cups water, divided
1 tsp Knorr caldo de pollo
1/2 tsp salt
3 Tbsp corn oil
Directions
In a blender or food processor, puree tomato paste, onion and garlic with 1/4 cup water.
In a medium heavy bottomed saucepan, heat corn oil over medium-high heat. When it's hot, add rice. Cook, stirring constantly, until golden brown and smells toasty.
Add tomato paste puree to rice and cook, stirring constantly 1 minute.
Add in remaining 1 1/2 cups water, caldo de pollo and salt. Bring to a boil.
Once boiling, cover, turn heat down to lowest possible setting and simmer 20 minutes. Do not lift lid!
When 20 minutes is up, turn heat off, lift lid to release excess steam and heat and recover. Let rest 10 more minutes.
When 10 minutes is up, fluff rice with a fork and serve.
Makes about 3 cups of authentic Mexican rice. Served 4-6. Enjoy!
Note:
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