This Mexican or Spanish rice recipe is infused with the flavors of garlic and tomato. The rice kernels are sautéed with tomato and onion mixture to enhance the texture and flovor of rice.
We make this rice on our weekly Mexican fiesta. This recipe goes hand in hand with our black beans. You can also use this to make our family favorite chimichangas.
Ingredients:
1 1/4 cup long grain rice, rinsed and drained
1 medium onion, finely chopped
2 big tomatoes, puréed
3-4 green chillies, finely chopped
3-4 coves of garlic, finely chopped
1/2 teaspoon cumin
1/2 teaspoon black pepper powder
1/2 teaspoon taco seasoning
salt to taste
2 cups water/broth
2 tablespoons oil
Instructions:
Heat oil in a large pan over medium high heat.
Sauté garlic until fragrant.
Add in green chillies and onion, cook until softened.
Now add in the puréed tomatoes, salt, cumin, black pepper, and taco seasoning. Cook for 3-4 minutes.
Add the uncooked white rice to the pan and sauté the rice for about 2 minutes.
Mix in water/broth and bring it to a boil and cook the rice by covering the pan and simmering it until rice is done.
Remove the cover after 10 minutes and fluff the rice with a fork.
Enjoy with our Mexican black beans recipe.
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