Mexican-ish Rice
Author: Natalie Smith
A bright, slightly acidic, and slightly earthy rice that pairs wonderfully with Tex-Mex dishes.
Ingredients
- 1 Cup white basmati rice * Don't rinse!!
- ½ Cup tomato puree (NZ) / tomato sauce (US) * Go for unflavored here
- ⅓ Cup yellow or white onion, finely chopped * Can substitute with ¼ tsp onion powder, but also add a pinch of sugar to compensate for the loss of sweetness from the cooked onions
- 2 Tbsp Neutral oil
- ¾ tsp Kosher salt * I use Diamond Crystal
- ½ tsp Ground cumin
- ¼ tsp Garlic powder
- 2 Cups chicken or vegetable stock * Low stock if you can find it
Instructions
- Heat oil in a medium sauce pan on medium high heat.
- Sautee the onions until translucent. (Skip this step if using onion powder)
- Add the rice and cook for 1 to 2 min. The rice will start to turn white, if it starts to turn brown, turn down the heat.
- Add the spices and cook for 30 seconds, stirring frequently so avoid burning.
- Add the tomato puree/sauce and cook for 30 seconds, stirring frequently so avoid burning.
- Add the chicken stock, stirring to combine well.
- Bring to a boil, then reduce the heat to a simmer.
- Cook covered for 20 minutes (checking at 17 minutes in case done sooner), stirring halfway through to avoid the bottom from burning.
- Once cooked, I like to move the rice off the heat, remove the lid (avoiding tipping the condensation water on the lid in to the rice), fluff and let sit for 5 minutes.
- Serve with your favorite Mexican style dishes and enjoy!