Authentic Mexican Rice
An easy-to-make, authentic recipe for Mexican rice that tastes like it does at a Mexican restaurant!
Ingredients
- 2 roma tomatoes
- 3 cloves garlic, peeled
- 2 tablespoons canola oil
- 2 cups long-grain white rice
- 1 teaspoon kosher salt
- ½ teaspoon Goya seasoning con culantro y achiote (the orange one; about ½ of a packet)
- For garnish: fresh chopped cilantro, lime wedges
Instructions
- Roughly chop 2 roma tomatoes. Place the tomatoes, 3 cloves garlic, and ¾ cup of water in a blender. Blend on high until smooth.
- Pour the tomato mixture into a measuring cup. You should have about 1 cup.
- Heat 2 tablespoons canola oil in a large saucepan over medium heat. Add 2 cups long-grain white rice and cook, stirring occasionally, for 1 minute.
- Add 1 cup of the tomato mixture, 3 cups of water, 1 teaspoon kosher salt, and ½ teaspoon Goya seasoning con culantro y achiote. (If you have more than 1 cup of the tomato mixture, reduce the water slightly so that you add 4 cups of liquid total to the saucepan.) Stir to combine.
- Bring mixture to a boil and then cover and reduce heat to low. Cook for 20 minutes. Remove from the heat and let sit for 5 minutes. Fluff with a fork, stirring in any of the tomato mixture on the top of the rice, and serve.
Notes
Reheating tip: if you're reheating the rice in the microwave, place an ice cube on top of the rice and heat until warmed through. The ice will create steam that keeps the rice from drying out.
Pair this rice with Sheet Pan Steak & Chicken Fajitas or Easy Cheesy Chicken Enchiladas!
Nutrition
Calories: 275kcalCarbohydrates: 51gProtein: 5gFat: 5gSaturated Fat: 1gSodium: 586mgPotassium: 126mgFiber: 1gSugar: 1gVitamin A: 172IUVitamin C: 3mgCalcium: 22mgIron: 1mg
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