How to make the Traditional Mexican Rice?
If you are Mexican you are probably thinking, really? Red Rice?
I understand, it’s so ordinary, so common, yet so delicious that deserves a proper post.
You probably had been exposed to a variety of scenarios where the rice on your plate is either, bland, undercooked, its soupy, it’s all smashed up or is simply floating in grease… (not pleasant, at least for me)
Even though this could happen even to the most talented chef in the world, having a basic recipe on hand is always helpful.
If you are not Mexican and like the Traditional Mexican Red Rice and want to know how to make it perfect every time… stick with me for the recipe.
If you are one of those who gets perfect rice all the time, Congratulations!! I will see you on the next recipe.
The secret…
I’ve listened to many people saying that making rice is a challenge and that they haven’t find the proper combination to make this dish a success.
So worry no more, this recipe is not only quick and easy, it’s also vegetarian and gluten free. Oh! did I mention it’s delicious?
What does perfect rice looks like?
When I say “perfect rice” I mean that it has a fluffy texture, it’s throughly cooked, and it’s flavorful.
You don’t need a rice cooker or fancy equipment, just a few simple fresh ingredients.
As I mentioned in the recipe of Arroz Verde a good rice requires just the proper technique and you own Sazon!
Down to the basics
Thats why I decided to start with the basics so you can prepare to present your favorite Mexican dishes later on, besides its so simple that you will feel empty-handed once its done.
What has been your worst rice experience? Soupy? undercooked? bland? greasy? I read you.
Remember, no matter what you do, do it with Alma y Sazon!
Traditional Mexican Red Rice
Ingredients
- 1 cup White rice Medium or Long grain
- 2 Medium tomatoes Cut in big pieces
- ½ Inch Onion slice
- 1 tsp Salt
- ½ tsp Vegetal Seazoning
- 1/4 cup Cilantro
- 2 tbsp Vegetable Oil
- 1 cup Water
Instructions
- Rinse and drain the rice using a strainer. Set aside
- In a blender or food processor place the raw tomatoes, onion, salt, seazoning and water. Blend until you have a smooth sauce. This should yield about 2 cups of sauce roughly. Set aside.
- In a deep saucepan over medium heat drizzle the vegetable oil.
- Add the rice and stir until it turns golden light in color. About 5 minutes
- Pour 2 cups of the sauce over the rice, stir and adjust the flavor. Depending on the size of the tomatoes you might have more or less, adjust the ammount with water if needed.
- Add the cilantro. I like to use a tea infuser to avoid pieces of cilantro all over my kids food, if you don't have one no worries, just add them loose and remove them once it's cooked.
- Stir one more time, let it simmer a few minutes until the lliquid has absorved half way through.
- Cover tight.
- Lower the heat to the minimum and set a timer for 20 minutes.
- Turn off the heat and uncover.
- Run a fork through the rice to allow it to breath and fluff it.
- Let it rest for 5 minutes.
- Serve and enjoy!
Video
Notes
Dime que opinas!