This Mexican rice is easy to make with authentic flavors. You might find a lot of variations on the internet, but this recipe is fool-proof because no way you can make mistake in this case.
Along with a bursting tomato flavor, it has garlic, roasted ground cumin, and oregano. A handful of cilantro and a good squeeze of lime juice while serving will make it taste like the one you get in your favorite Mexican restaurant.
While testing the recipe I realized that, in the case of canned tomatoes depending on the brands the amount of liquid content might vary. When the liquid and rice ratio varies, rice might also turn out to be either mushy or undercooked. So using tomato paste is always foolproof because no way you can mess up the water: rice ratio.
For a more intense tomato flavor, you can also add tomato bullion while adding the stock.
Aromatics- Onion and garlic. Cilantro is a must and can’t be substituted.
Spices – Cumin, paprika, and oregano go well in Mexican cuisine.
Oil – Any neutral flavored oil.
Variation- Along with tomato paste, you can add 1-2 ripe chopped tomatoes. You can also add chopped red pepper, chopped carrots, or even green peas.
Add rice to hot oil and toast until the rice changes color. Rice grains should have a light golden aroma and a nutty aroma.
Sauteing tomato paste and the rest of the spices enhance the overall flavor. Also when the tomato is slightly caramelized it adds depth. These few extra steps are worth the time. You can also add a chopped tomato at this stage for a burst of freshness.
After adding stock, check the seasoning once. Add salt and pepper accordingly. When the rice comes to a low boil, simmer and cook for 20 minutes or until the water is completely absorbed.
Once the rice is done, let it rest for another 10-15 minutes for it to settle. Resting is important for any rice recipe. Then gently fluff the rice with a slotted spoon or fork
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