Sides · No. 41
Authentic Mexican Rice
Fluffy toasted rice simmered with tomato sauce, tomato bouillon, chili powder, and garlic.
Serves 6Total time 27 minMexicanSide
Ingredients
- 2 tablespoons vegetable or canola oil
- 1 cup dry long-grain white rice
- 4 ounces canned tomato sauce, or more if you like it more on the saucy side
- 2 cups warm water
- 1 teaspoon chili powder
- 2 teaspoons Calde de Tomate tomato bouillon
- 1 teaspoon minced garlic (about 2 cloves)
Method
- Heat oil in a 5 quart saute pan over medium-high heat. 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, Calde 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.
Original cookbook photos
Notes
- Printed from Yellow Bliss Road (yellowblissroad.com), author Kristin, on 12/25/2020.
- Prep 5 min, cook 22 min, total 27 min. 6 servings. Course: Side Dish. Cuisine: Mexican.
- "Calde de Tomate" is spelled that way on the page. The common product name is Caldo de Tomate (tomato bouillon).
- From the printed notes: Some readers found the rice too saucy. The author has always used a full 8 ounce can of tomato sauce but recently tested it with half a can, which is less saucy but still moist and fluffy. Freeze the leftover sauce for next time.
- Nutrition as printed: 160 kcal, 26 g carbs, 3 g protein, 5 g fat, 283 mg sodium, 1 g fiber, 1 g sugar.