Description
Flavorful Mexican rice with smoky hints from the cumin and pale red color from a surprising ingredient. Quick and easy to make on the stovetop, this rice is a perfect side dish for any fiesta.
Ingredients
Scale
- 1 cup long-grain white rice
- 1 tablespoon vegetable oil
- 1 onion, finely diced (about 1 cup)
- 1 clove garlic, minced (abut 1 teaspoon)
- 1 (4 ounce) can diced mild green chiles, drained
- 1 jalapeño, finely diced, (about 2 tablespoons) remove seeds and membrane if less spice is desired.
- 1–1/2 teaspoons ground cumin
- 2 teaspoons Knorr Tomato Bullion
- 1–3/4 cups hot water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 bunch fresh cilantro, minced (about 1/3 cup)
Instructions
- Rinse rice in a fine-mesh strainer for 30-60 seconds to remove surface starch. Shake to remove any excess water.
- In a small saucepan with a lid, heat oil and add rice to oil, stir grains to coat, and saute over medium heat until grains turn from translucent to white.
- Add minced onion, diced chiles and finely diced jalapeño to the pan and saute until onions become translucent and the rice begins to turn golden and smells toasted like popcorn.
- Stir in cumin and tomato bouillon and stir to combine. Add the hot water and heat until water begins to boil.
- Turn down the heat to low, place the lid on the pan and let steam for 20 minutes without stirring.
- After 20 minutes, remove lid and fluff with a fork, taste, and add kosher salt and black pepper as desired.
- Just before serving, stir in fresh cilantro and fluff rice again. Serve warm.
Notes
Mexican rice can be frozen in a labeled zip-close bag for 3-6 months. To use, thaw in the refrigerator and reheat in a microwave until warm.
