Easy Mexican rice that tastes just like what you'll find at Mexican restaurants. Great flavor, good texture and a recipe the whole family can agree on. Perfect side dish to all your favorite Mexican foods! Makes about 3 1/2 cups.
Ready in: 30minutes
1 3/4cups + 2 Tbspwarm water or unsalted chicken broth
1medium roma tomato,minced (heaping 1/3 cup)
2 1/2tspCaldo de Tomate*
1/4tspfreshly ground black pepper
1Tbspolive oil or vegetable oil
1cupuncooked long grain white rice
1largegarlic clove,minced (1 1/2 tsp)
Whisk together warm water, minced tomato, Caldo de Tomate, onion powder, chili powder, and black pepper. Set aside.
Heat olive oil in a medium non-stick saucepan over medium heat. Add rice and saute until opaque and lightly golden, about 2 – 3 minutes. Add garlic and saute 30 seconds longer.
Pour water mixture in (careful, it will steam and sputter!). Stir once to level out rice (water should simmer right away if not bring it up to a simmer).
Reduce heat to low, cover and simmer until liquid has been absorbed, about 20 minutes (you'll notice water bubbles stop coming to the surface).
Remove from heat, fluff rice with a fork. Cover with lid and allow to rest 5 minutes off heat. Serve warm.
I recommend Knorr Selects brand without MSG.
To prevent leftover rice from drying out, I recommend reheating it in the microwave spritzed or drizzled with a little water. You can also reheat rice in a skillet with 1 - 2 Tbsp of water.
Recipe has been updated, see notes below recipe for changes.