So Mexican Rice is a staple dish in our house! I use it to accompany everything from Mexican Food to burgers, to vegetables, etc… The rice is hearty and flavorful and is a very complimentary side dish.
I’ve decided to share my recipe for Mexican Rice, well because… let’s just say, it can be a moving experience. Haha! I’ve been told my rice is “special” because it tastes just like grandma’s, yet it is 100% vegetarian! I’m not kidding when I say “tastes just like grandma’s” either!! When one of my uncles tried my “vegetarian” version of Mexican rice for the first time, he suddenly came to tears. He said “It tastes just like mom’s. How did you learn to cook like her?” I was so proud to have achieved “grandma” status cooking, but the answer was simple, my (beloved) grandmother always cooked with freshest ingredients. Since I’ve become a bit of a “health conscience“ foodie, I realize that cooking with the fresh ingredients is the secret to making everything taste a little bit better . As you can see the ingredients are very simple and consists of only a few ingredients plus spices, and that’s it! Let’s get started!!
Makes 3 to 5 Servings (Depends on serving portions)
1 Tablespoon of Canola Oil
1 ¼ Cups of Organic Basmati Rice (or your preference)
1 Organic Medium Yellow Onion – Chopped
3-4 Good Size Organic Garlic Cloves (at your discretion) – Finely Chopped or Minced
¼ Cup of Organic Tomato Sauce
1 ¼ Cups of Water
1 Vegetable (or your preference) Bullion Cube
Fresh Pepper (Optional)
Nutritional Yeast (Optional)
- I do NOT add salt since the Bullion cube has plenty of sodium. Besides with all the fresh ingredients, there’s no need to kill the sabor with salt!
- Basmati rice is a type of rice typically grown in India and Pakistan. It is a longer grain of rice and is known for its light nutty flavor. Basmati is fragrant, light, fluffy, and doesn’t stick (as long as you wash and drain the rice before cooking).
- I use as many “organic” ingredients as possible for “non-GMO” purposes, but “organic” is optional.
Directions (See Pictures Below):
- Prepare the rice by giving it a good wash. In a strainer wash and rinse off the starch from the rice, then let wet rice drain. Rinsing the starch from the rice will prevent it from sticking.
- Heat skillet/pan on “medium” and add oil.
- Right as the oil begins to smoke, add the onion and cook for about 3 to 5 minutes, or until they soften and start turning yellow.
- Add the rice and cook for another 2 to 3 minutes, then add the garlic, and continue to cook until the rice starts to brown (or toast).
- Next, add the tomato sauce and water and cook until it starts to simmer. As soon as it gets bubbling, add the spices… the bullion, pepper, etc…, mix real good, and bring to a simmer again.
- Reduce heat to low and cook until it begins to simmer and bubble… Cook for another few minutes (3 to 5 min). Give it another good mixing and then cover and let cook for another 12 to 15 minutes. Be sure to not disturb the rice while cooking – meaning, no lifting the lid while it’s cooking.
- As soon as all the liquid in your skillet has totally evaporated and the rice looks moist and fluffy (this is where the clear lid comes in handy), go ahead and turn off the heat. Remove the lid and fluff up the rice some more, by mixing it all up (I cook my rice until the very bottom of the rice is browned and toasty, I confirm this when I fluff/mix it up.). Put the lid back on and let stand another 10 minutes or so and viola… You got a perfectly healthy and tasty dish of Mexican rice!
- Enjoy!! In this picture we have paired our Mexican Rice with “Roasted Green Chili & Jack Cheese” tamales made by “Primavera”. These tamales taste awesome and are made with the finest ingredients!! I topped off our meal with some “plain traditional Greek” yogurt (in place of sour cream) and fresh homemade salsa… Simply Delish!!!
Please share your experiences, suggestions, or questions if you try this recipe. It’s a quick and easy side dish that is full of flavor and super satisfying!