Mexican Rice

20 mins
Serves 1
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Directions

  1. 1Add oil to a hot skillet over medium heat.
  2. 2Add oil to a hot skillet over medium heat.
  3. 3Add oil to a hot skillet over medium heat.
  4. 4Add 2 cups of unwashed long grain rice to the skillet.
  5. 5Add 2 cups of unwashed long grain rice to the skillet.
  6. 6Add 2 cups of unwashed long grain rice to the skillet.
  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 1/4 onion, 1 tomato, 5 to 6 garlic cloves, and salt to a blender.
  11. 11For the sauce, add 1/4 onion, 1 tomato, 5 to 6 garlic cloves, and salt to a blender.
  12. 12For the sauce, add 1/4 onion, 1 tomato, 5 to 6 garlic cloves, and salt to a blender.
  13. 13Add 1 cup of water to the blender with the sauce ingredients.
  14. 14Add 1 cup of water to the blender with the sauce ingredients.
  15. 15Add 1 cup of water to the blender with the sauce ingredients.
  16. 16Blend the sauce until it's nice and smooth.
  17. 17Blend the sauce until it's nice and smooth.
  18. 18Blend the sauce until it's nice and smooth.
  19. 19When the rice is ready, add tomato paste to the fried rice and mix it in.
  20. 20When the rice is ready, add tomato paste to the fried rice and mix it in.
  21. 21When the rice is ready, add tomato paste to the fried rice and mix it in.
  22. 22Add the blended sauce to the rice and mix well.
  23. 23Add the blended sauce to the rice and mix well.
  24. 24Add the blended sauce to the rice and mix well.
  25. 25Add 2 1/2 cups of water to the blender, swirl it around to get all the flavor, and pour it into the pan with the rice, ensuring a total of 3 1/2 cups of water.
  26. 26Add 2 1/2 cups of water to the blender, swirl it around to get all the flavor, and pour it into the pan with the rice, ensuring a total of 3 1/2 cups of water.
  27. 27Add 2 1/2 cups of water to the blender, swirl it around to get all the flavor, and pour it into the pan with the rice, ensuring a total of 3 1/2 cups of water.
  28. 28Bring the rice to a simmer, cover it with a lid, and reduce the heat to low.
  29. 29Bring the rice to a simmer, cover it with a lid, and reduce the heat to low.
  30. 30Bring the rice to a simmer, cover it with a lid, and reduce the heat to low.
  31. 31Set a timer for 15 minutes.
  32. 32Set a timer for 15 minutes.
  33. 33Set a timer for 15 minutes.
  34. 34After 15 to 20 minutes, once all the water has evaporated and the rice is soft, give it a good fluff.
  35. 35After 15 to 20 minutes, once all the water has evaporated and the rice is soft, give it a good fluff.
  36. 36After 15 to 20 minutes, once all the water has evaporated and the rice is soft, give it a good fluff.

Ingredients

  • 2 cups long grain rice
  • 2 cups long grain rice
  • 2 cups long grain rice
  • 1 roma tomato
  • 1 roma tomato
  • 1 roma tomato
  • 0.25 onion
  • 0.25 onion
  • 0.25 onion
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 3.5 cups water
  • 3.5 cups water
  • 3.5 cups water
  • oil
  • oil
  • oil
  • 0.5 tablespoon tomato paste
  • 0.5 tablespoon tomato paste
  • 0.5 tablespoon tomato paste

Equipment

skilletblenderpantimerglass lid

Tips

  • Don't burn the rice while frying.
  • Blend the sauce until it's nice and smooth.
  • Use 3 1/2 cups of water total for the rice.
  • Don't touch the rice once it's simmering.
  • Use a glass lid to see when the rice is almost done.
  • Give the rice a good fluff before serving.