Just like it is served in many Mexican restaurants, this Mexican rice recipe uses a few ingredients to make a savory and delicious mexican rice to go with many Southwest dishes.
Prep Time10 minutesmins
Cook Time25 minutesmins
Course: Side Dish
Cuisine: Mexican
Keyword: rice, spanish rice
Servings: 4people
Calories: 55kcal
Cost: $2.50
Equipment
pan
Ingredients
1cupWhite Rice
1cupWater
2Roma TomatoesCubed
2clovesClovesMinced
1/4cupOnionMinced
2tbspOlive Oil
Salt to taste
Instructions
On medium heat, begin to saute garlic in olive oil
After 1 - 2 minutes, as they begin to soften, add Onion
Stir for 1 minute, add rice (uncooked)
Continue to stir regularly until mixture begins to brown and crisp
Add cubed tomatoes and using a potato smasher, smash tomatoes into the rice
Continue to simmer and stir for a minute or two, then add water
Add salt and bring to simmer, cover and continue to simmer for 10+ minutes, until water is absorbed 90% of the way.
Turn heat off or on lowest setting until water is fully absorbed. Be careful bottom rice does not burn.
Notes
This dish can be made with brown rice but cook time will be longer and you may need to add additional water to get it just right.