Ingredients with Measurements:
- 1 cup long-grain white rice
- 2 tbsp vegetable oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp chili powder
- 1/4 cup tomato sauce
- 2 cups chicken broth
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large skillet with a lid
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. Heat the vegetable oil in a large skillet over medium heat.
3. Add the chopped onion and sauté for 2-3 minutes until softened.
4. Add the minced garlic and sauté for another 30 seconds.
5. Add the rice to the skillet and stir to coat with the oil.
6. Add the salt, cumin, black pepper, and chili powder. Stir to combine.
7. Add the tomato sauce and chicken broth to the skillet. Stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
9. Simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
10. Remove the skillet from the heat and let it sit, covered, for 5 minutes.
11. Fluff the rice with a fork and stir in the chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 194
Fat: 6g
Carbohydrates: 30g
Protein: 4g
Sodium: 573mg
Sugar: 2g
Fiber: 1g
Substitutions for ingredients:
- Vegetable oil can be substituted with olive oil or canola oil.
- Chicken broth can be substituted with vegetable broth or water.
- Fresh cilantro can be substituted with parsley or green onions.
Variations:
- Add diced tomatoes, green chilies, or bell peppers for extra flavor and texture.
- Use brown rice instead of white rice for a healthier option.
- Add cooked black beans or corn for a more filling dish.
Tips and tricks:
- Make sure to rinse the rice thoroughly to remove excess starch.
- Use a large skillet with a lid to prevent the rice from sticking to the bottom.
- Do not lift the lid while the rice is cooking to prevent steam from escaping.
- Fluff the rice with a fork after cooking to prevent it from becoming mushy.
Storage instructions:
Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation ideas:
Serve the rice in a colorful bowl or on a platter garnished with fresh cilantro.
Garnishes:
Fresh cilantro, lime wedges, or diced avocado can be used as garnishes.
Pairings:
This rice pairs well with grilled chicken, beef, or fish.
Suggested side dishes:
Serve this rice with refried beans, guacamole, or a side salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of chicken broth or water and stir to combine.
- If the rice is too wet, remove the lid and let it cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to prevent foodborne illness.
- Store leftover rice in the refrigerator within 2 hours of cooking.
Food history:
Mexican rice, also known as arroz rojo, is a staple in Mexican cuisine. It is believed to have originated in the northern regions of Mexico and is typically served as a side dish with a variety of Mexican dishes.
Flavor profiles:
This rice has a savory and slightly spicy flavor with a hint of tomato and cilantro.
Serving suggestions:
Serve this rice as a side dish with your favorite Mexican dishes, such as tacos, enchiladas, or burritos.
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Region: Mexican