Mexican Style Rice
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 30 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 teaspoons oil
- 2 ½ cups long grain rice, approx. 00 - 50 ml each
- 3 cups chicken broth or vegetable broth, approx. 200 - 250 ml each
- 2 tablespoon tomato paste or tomato sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 0.5 teaspoon ½ chili powder
- 0.5 teaspoon ½ black pepper
- 0.5 teaspoon ½ salt
Print Recipe
Pin Recipe Instructions
- First, heat the oil in a deep saucepan over medium heat. Add the rice and stir it constantly until it turns golden brown.
- Now add the broth and let everything boil briefly. When the first bubbles appear, add the tomato paste or sauce and the spices.
- Now stir the boiling rice until the tomato paste has completely dissolved. As soon as this is done, reduce the heat to low, close the pot with a lid and let the rice sit for 20 minutes.
- In between, check whether there is still enough liquid in the pot and add some water if necessary. You may also have to reduce the heat a little.
- The rice is ready when it suits your taste for firmness.
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