Here’s a classic recipe for Mexican rice, also known as Spanish rice, which is a flavorful and popular side dish:
Ingredients:
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup tomato sauce (or diced tomatoes)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup peas (optional)
- 1/4 cup corn (optional)
- Fresh cilantro, chopped (for garnish)
Instructions:
- Rinse the rice: Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
- Cook the rice: In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the rice and cook, stirring frequently, until the rice is lightly golden brown, about 5-7 minutes.
- Add the aromatics: Add the chopped onion and minced garlic to the rice. Cook, stirring, until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
- Combine liquids and spices: Stir in the chicken broth, tomato sauce, ground cumin, chili powder, salt, and black pepper. If using, add peas and corn at this stage.
- Simmer the rice: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet or saucepan with a tight-fitting lid and simmer for 20-25 minutes, or until the rice is tender and has absorbed the liquid.
- Fluff and serve: Remove from heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork, garnish with chopped cilantro, and serve hot.
Tips:
- Tomato sauce substitute: If you prefer, you can use fresh tomatoes or a combination of tomatoes and tomato paste for a more rustic flavor.
- Add vegetables: Feel free to add other vegetables like bell peppers, carrots, or green beans to enhance the dish.
- Spice level: Adjust the amount of chili powder or add a diced jalapeño if you prefer a spicier dish.
