Mexican Rice
Directions
- 1Add some oil to a hot skillet over medium heat.
- 2Add in two cups of unwashed long grain rice.
- 3Fry the rice until it's nice and golden brown, stirring often.
- 4For the sauce, add a quarter of an onion to a blender.
- 5Add one tomato, five to six garlic cloves, and salt.
- 6Add one cup of water to the blender.
- 7Blend until it's nice and smooth.
- 8When your rice is ready, add tomato paste.
- 9Mix the tomato paste into the rice.
- 10Add the blended sauce to the pan.
- 11Add two and a half cups of water to your blender to get any remaining flavor from the sauce.
- 12Swirl it around and pour into your pan.
- 13It should be three and a half cups of water total.
- 14Bring that to a simmer.
- 15Cover and reduce heat to low.
- 16Set a timer for 15 minutes.
- 17After 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
- oil
- 0.25 onion
- 1 tomato
- 6 garlic cloves
- 1 tsp salt
- 1 cup water
- 0.5 tbsp tomato paste
- 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.
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