Mexican Rice

20 mins
Serves 1
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Directions

  1. 1Add some oil to a hot skillet over medium heat.
  2. 2Add some oil to a hot skillet over medium heat.
  3. 3Add some oil to a hot skillet over medium heat.
  4. 4Add in two cups of unwashed long grain rice.
  5. 5Add in two cups of unwashed long grain rice.
  6. 6Add in two cups of unwashed long grain rice.
  7. 7Fry the rice until it's nice and golden brown, stirring often.
  8. 8Fry the rice until it's nice and golden brown, stirring often.
  9. 9Fry the rice until it's nice and golden brown, stirring often.
  10. 10For the sauce, add a quarter of an onion to a blender.
  11. 11For the sauce, add a quarter of an onion to a blender.
  12. 12For the sauce, add a quarter of an onion to a blender.
  13. 13Add one tomato, five to six garlic cloves, and salt.
  14. 14Add one tomato, five to six garlic cloves, and salt.
  15. 15Add one tomato, five to six garlic cloves, and salt.
  16. 16Add one cup of water to the blender.
  17. 17Add one cup of water to the blender.
  18. 18Add one cup of water to the blender.
  19. 19Blend until it's nice and smooth.
  20. 20Blend until it's nice and smooth.
  21. 21Blend until it's nice and smooth.
  22. 22When your rice is ready, add tomato paste.
  23. 23When your rice is ready, add tomato paste.
  24. 24When your rice is ready, add tomato paste.
  25. 25Mix the tomato paste into the rice.
  26. 26Mix the tomato paste into the rice.
  27. 27Mix the tomato paste into the rice.
  28. 28Add the blended sauce to the pan.
  29. 29Add the blended sauce to the pan.
  30. 30Add the blended sauce to the pan.
  31. 31Add two and a half cups of water to your blender to get any remaining flavor from the sauce.
  32. 32Add two and a half cups of water to your blender to get any remaining flavor from the sauce.
  33. 33Add two and a half cups of water to your blender to get any remaining flavor from the sauce.
  34. 34Swirl it around and pour into your pan.
  35. 35Swirl it around and pour into your pan.
  36. 36Swirl it around and pour into your pan.
  37. 37It should be three and a half cups of water total.
  38. 38It should be three and a half cups of water total.
  39. 39It should be three and a half cups of water total.
  40. 40Bring that to a simmer.
  41. 41Bring that to a simmer.
  42. 42Bring that to a simmer.
  43. 43Cover and reduce heat to low.
  44. 44Cover and reduce heat to low.
  45. 45Cover and reduce heat to low.
  46. 46Set a timer for 15 minutes.
  47. 47Set a timer for 15 minutes.
  48. 48Set a timer for 15 minutes.
  49. 49After 15 to 20 minutes, when the rice has evaporated and is nice and soft, give it a good fluff.
  50. 50After 15 to 20 minutes, when the rice has evaporated and is nice and soft, give it a good fluff.
  51. 51After 15 to 20 minutes, when the rice has evaporated and is nice and soft, give it a good fluff.

Ingredients

  • 2 cups long grain rice
  • 2 cups long grain rice
  • 2 cups long grain rice
  • oil
  • oil
  • oil
  • 0.25 onion
  • 0.25 onion
  • 0.25 onion
  • 1 tomato
  • 1 tomato
  • 1 tomato
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 0.5 tbsp tomato paste
  • 0.5 tbsp tomato paste
  • 0.5 tbsp tomato paste
  • 2.5 cups water
  • 2.5 cups water
  • 2.5 cups water

Equipment

panblender

Tips

  • Do not burn the rice.
  • Use a glass lid to see when the rice is almost done.
  • For the sauce, 3.5 cups of water total should be used for the sauce. Three is not enough, four is too much.
  • Do not touch the rice from the moment it is covered.