Thursday, March 5, 2009

Mexican Rice

This is the requisite side dish for any Mexican meal. But it’s so yummy, I could eat it all by itself.

Mexican Rice
Printable Recipe

3 tablespoons canola oil
1 small yellow onion, diced
6 cloves garlic, minced
2 tablespoons tomato paste
½ teaspoon ground cumin
¼ teaspoon Mexican oregano
1 cup long grain white rice
1 ¾ cups chicken broth
Kosher salt
Freshly ground black pepper

Heat a small, heavy saucepan over medium heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pan. Add the onion and sauté for 4 to 5 minutes, or until soft. Add the garlic and sauté for another 30 seconds, or until fragrant. Stir in the tomato paste, cumin, and Mexican oregano. Add the rice and stir until coated with the oil. Add the broth, season to taste with salt and pepper, and bring to a boil. Cover, reduce the heat to low, and cook for 20 to 22 minutes, or until the rice is tender and all of the liquid has been absorbed. Transfer to a bowl and serve immediately.

Serves 4 as a side dish. Dried Mexican oregano, which has a unique floral character, can be found at some gourmet grocers and (usually for less than a dollar) at any Mexican market. If you can’t find it, just omit it from the recipe; don’t substitute common oregano.


Mike Toth said...

Decided to try this with Cajun catfish and it blended very well. I used olive oil instead of canola oil, but wonder if that made it too heavy. Otherwise, great recipe!

avaserfi said...

I made this with fajitas and it was delicious! Great recipe with tons of flavor.

Whitney said...

Just made this with fish tacos. We used instant rice *cringe*... I know I know... it's all we had on hand. Turned out pretty good! We added carrots to this and it was yummy!!!

Flibbertigibit said...

Mexican family I grew up w/ sauteed the rice in oil before adding tomato paste/sauce. Gave the rice a more of a "pilaf" texture...

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