Mexican Rice
This Mexican rice aka arroz rojo is fluffy but certainly not mushy and sticky. This is the easiest recipe ever, requiring minimal ingredients. Made with Mahatma rice, corn, spices, tomato sauce, and water.
Servings: 4
Ingredients
- 2 cups Mahatma rice
- 3 ½ cups water
- ½ small onion finely diced
- 1 teaspoon tomato bouillon powder
- 1 teaspoon chicken bouillon powder
- ½ cup tomato sauce
- ¼ cup canned corn optional
- 1 bay leaf
- 3 tablespoons oil
- salt to taste
Instructions
- Pour the oil into a nonstick skillet with high sides and heat over medium-high heat.
- Stir in the rice and onions and cook for 2 minutes or until the onions become translucent.
- Stir in the tomato sauce and then add the water, bay leaf, corn, tomato bouillon powder, and chicken bouillon powder. Give it a good stir and let it come up to a boil.
- Once the rice comes to a boil, cover, reduce the heat to low, and cook for 20 minutes.
- Once the 20 minutes are up, use a fork to fluff the rice and check for seasoning. Add salt if needed and enjoy!
Notes
- Once the rice comes to a boil, reduce the heat to low, cover, and cook for 20 minutes. It is crucial that you cook it on low heat, otherwise the rice will burn and stick to the bottom of the pot.
- Don't stir the rice while it cooks, just cover it and forget about it for 20 minutes!
- Once the rice is fully cooked through, use a fork to fluff it up.
- Check for seasoning right before serving, and add salt if needed.
Nutrition
Calories: 357kcal | Carbohydrates: 78g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 0.1mg | Sodium: 295mg | Potassium: 223mg | Fiber: 2g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg