My mother in law taught me to make her Mexican rice
I blend until smooth 2 roma tomatoes, a piece of an onion, 1 TBSP of salt, garlic and onion powder to my taste, 1 TBSP of knorr tomato bouillon, 1 teaspoon of cumin, 4 cups of hot water.
Now in a skillet heat little over 1/4 cup of oil until HOT now add 2 cups of long grain rice or jasmine rice. Fry until light Brown now add your mix from the blender, give it a good stir and then taste it to see if you need to add more salt or other seasonings. After you stir to combine the rice and tomato mixture cover and do not stir the rice anymore!!!!!! Cook on medium heat until rice has absorbed the broth, turn heat off leave covered for 5-10 minutes. Remove the cover fluff the rice and enjoy .
Mexican Tomato Rice
Ingredients:
- 2 Roma tomatoes
- 1 small piece of onion
- 1 tablespoon salt
- Garlic powder, to taste
- Onion powder, to taste
- 1 tablespoon Knorr tomato bouillon
- 1 teaspoon cumin
- 4 cups hot water
- 1/4 cup oil
- 2 cups long grain rice or jasmine rice
Instructions:
- Prepare the Tomato Blend:
- In a blender, combine the Roma tomatoes, piece of onion, salt, garlic powder, onion powder, Knorr tomato bouillon, cumin, and hot water.
- Blend until smooth.
- Fry the Rice:
- In a skillet, heat the oil over medium-high heat until hot.
- Add the long grain or jasmine rice to the hot oil.
- Fry the rice until it turns light brown, stirring occasionally to ensure even browning.
- Combine Rice and Tomato Mixture:
- Once the rice is lightly browned, pour the tomato mixture from the blender into the skillet.
- Stir the rice and tomato mixture together thoroughly.
- Taste the mixture and adjust seasoning if necessary.
- Cook the Rice:
- Cover the skillet and reduce the heat to medium.
- Allow the rice to cook until it absorbs the broth, about 15-20 minutes. Do not stir the rice while it’s cooking.
- Rest and Fluff:
- Once the rice has absorbed the broth, turn off the heat but leave the skillet covered.
- Let the rice sit covered for an additional 5-10 minutes to steam and finish cooking.
- After resting, remove the cover and fluff the rice with a fork.
- Serve:
- Transfer the Mexican tomato rice to a serving dish.
- Serve hot as a delicious side dish to your favorite Mexican entrees.
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Here are some tips to make your Mexican Tomato Rice even more delicious:
- Use Ripe Tomatoes: Choose ripe Roma tomatoes for the best flavor. Ripe tomatoes will provide sweetness and depth to the dish.
- Adjust Seasonings: Taste the tomato mixture before adding it to the rice and adjust the seasonings according to your preference. You can add more salt, garlic powder, onion powder, or cumin to suit your taste.
- Fry the Rice Properly: Make sure the oil is hot before adding the rice to the skillet. Frying the rice until it’s light brown adds a nutty flavor and helps prevent it from becoming mushy when cooked with the tomato mixture.
- Don’t Stir Once Covered: Once you’ve added the tomato mixture to the rice, avoid stirring the rice while it’s cooking. Stirring can break the grains and make the rice mushy. Let it cook undisturbed until all the broth is absorbed.
- Use Long Grain or Jasmine Rice: These varieties of rice work best for Mexican tomato rice as they have a fluffy texture and can absorb the flavors well.
- Let it Rest: Allowing the rice to rest covered after cooking ensures that it finishes cooking through and steams to perfection. This step also helps the rice become fluffier and easier to separate.
- Serve Hot: Mexican tomato rice is best served hot as a side dish alongside your favorite Mexican main courses, such as tacos, enchiladas, or grilled meats.
By following these tips, you can elevate the flavors and texture of your Mexican Tomato Rice for a delicious and authentic dish that everyone will love.
