Mexican Rice at home
- Yield 8
- Prep 10 minutes
- Cook 30 minutes
- Total 50 minutes
Mexican Rice at home is a dinner recipe on Avoteb. The yield on the card is 8. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1½ cups (280 grams) uncooked long-grain white rice
- 3 tablespoons avocado oil or other neutral oil
- ½ small white or yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon fine sea salt
- ¼ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- 2¼ cups chicken stock (not low-sodium)
- 1 (8-ounce) can tomato sauce
- ⅓ cup frozen whole-kernel corn, or canned corn, drained well
- ½ cup finely chopped fresh cilantro
- 1 to 2 tablespoons freshly squeezed lime juice
Method
Rinse off the rice. Set the rice in a fine-mesh strainer and rinse under cool running water until the water runs mostly clear. Let it pour off for at least 5 minutes, shaking off as much excess water as possible. Blot the bottom of the strainer with a clean kitchen towel to help remove any remaining moisture.
Toast the rice. Warm the oil in a medium saucepan or deep sauté pan over a medium burner. Tip in the drained rice and cook for 4 minutes, stirring frequently.
Tip in the onion, tomato paste and seasonings. Stir in the onion. Continue cooking for 3 to 4 minutes, stirring frequently, until the onion begins to soften and the rice looks opaque with some lightly golden grains. Stir in the garlic, tomato paste, cumin, chili powder, salt, oregano and black pepper. Leave for 1 minute, stirring constantly, until the tomato paste darkens slightly and smells fragrant.
Tip in the chicken stock and tomato sauce. Whisk well, scraping up anything stuck to the bottom of the pan.
Let it bubble gently the rice. Increase the heat to medium-high and bring the mixture to a gentle boil. Whisk once, cover the pan and reduce the heat to the lowest setting. Leave without lifting the lid or stirring for 15 minutes.
Tip in the corn. If using frozen corn, quickly lift the lid and scatter it evenly over the rice without stirring. Immediately replace the lid and continue cooking over a low burner for 3 to 4 minutes. If using canned corn, continue cooking the rice covered for 3 minutes, then quickly scatter the well-drained corn over the top. Replace the lid and cook for 1 additional minute, just until warmed through.
Rest the rice. Lift the pan from the heat and let the rice rest, still covered, for 10 minutes. Do not lift the lid during this time.
Finish. Lift the lid and let the rice sit uncovered for 2 minutes to allow excess steam to escape. Gently fluff the rice with a fork, then fold in the cilantro and 1 tablespoon lime juice.
Salt and serve. Taste and add more lime juice or additional salt if needed. Plate warm and enjoy!
