Rice. So simple yet so versatile! Let’s see them recipes!
I found this to accompany my Enchiladas.
Authentic Fluffy Mexican Rice
Prep Time - 5 mins
Cook Time - 22 mins
Total Time - 27 mins
Servings: 6 servings
Calories: 160kcal
Ingredients
Instructions
- Heat oil in a 5 quart saute pan over medium-high heat and add rice.
- Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden color.
- Reduce heat to low to avoid spattering. - Gently pour in warm water, then tomato sauce and stir.
- Stir in chili powder, Caldo de Tomate and minced garlic.
- Turn heat back up to medium-high, bring to a boil, then reduce to low and cover.
- Simmer for 20 minutes, or until all water has been absorbed.
- Turn off heat, fluff rice then let sit, covered, for 5-10 minutes before serving.
I found this to accompany my Enchiladas.
Authentic Fluffy Mexican Rice
Prep Time - 5 mins
Cook Time - 22 mins
Total Time - 27 mins
Servings: 6 servings
Calories: 160kcal
Ingredients
- 2 tablespoons vegetable or canola oil
- 1 cup dry long-grain white rice
- (4-8) ounces canned tomato sauce Use at least 4 or up to 8 ounces of tomato sauce
- 2 cups warm water
- 1 teaspoon chili powder
- 2 teaspoons Caldo de Tomate tomato bouillon
*1 teaspoon minced garlic about 2 cloves
Instructions
- Heat oil in a 5 quart saute pan over medium-high heat and add rice.
- Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden color.
- Reduce heat to low to avoid spattering. - Gently pour in warm water, then tomato sauce and stir.
- Stir in chili powder, Caldo de Tomate and minced garlic.
- Turn heat back up to medium-high, bring to a boil, then reduce to low and cover.
- Simmer for 20 minutes, or until all water has been absorbed.
- Turn off heat, fluff rice then let sit, covered, for 5-10 minutes before serving.
Notes
Several people felt that the rice was a little too saucy for them. We have always used a full can (8-ounces) of tomato sauce but I have recently tested this recipe with just just half of a can (4-ounces). It still tastes amazing, just not as saucy (but still moist and fluffy). You can freeze the remainder of the sauce and use it the next time you make Mexican rice.
Several people felt that the rice was a little too saucy for them. We have always used a full can (8-ounces) of tomato sauce but I have recently tested this recipe with just just half of a can (4-ounces). It still tastes amazing, just not as saucy (but still moist and fluffy). You can freeze the remainder of the sauce and use it the next time you make Mexican rice.
Nutrition
Calories: 160kcal |
Carbohydrates: 26g |
Protein: 3g |
Fat: 5g |
Saturated Fat: 4g |
Cholesterol: 1mg |
Sodium: 283mg |
Potassium: 105mg |
Fiber: 1g |
Sugar: 1g |
Vitamin A: 181IU |
Vitamin C: 1mg |
Calcium: 13mg |
Iron: 1mg
Calories: 160kcal |
Carbohydrates: 26g |
Protein: 3g |
Fat: 5g |
Saturated Fat: 4g |
Cholesterol: 1mg |
Sodium: 283mg |
Potassium: 105mg |
Fiber: 1g |
Sugar: 1g |
Vitamin A: 181IU |
Vitamin C: 1mg |
Calcium: 13mg |
Iron: 1mg