Restaurant Style Mexican Rice
A Mexican meal isn't a Mexican meal without some yummy Mexican rice. I mean, come on. How can you build legit taco platters without a side of rice?
Servings: 6
Calories: 209kcal
Ingredients
- 4 tbsp vegetable oil
- 1 cup long grain rice
- 1 medium carrot diced
- 1 clove garlic minced
- 0.5 tsp sea salt
- 0.5 tsp cumin
- 0.5 tsp ground coriander
- 3 tbsp tomato paste
- 1.75 cups chicken broth
- 0.25 bunch cilantro chopped
Instructions
- Place the uncooked rice into a strainer, then rinse under cold water for 15 to 20 seconds, or until the water runs clear. Stir and let drain until no water is dripping anymore.
- In a large saucepan, heat the vegetable oil over medium heat. Carefully add the rice, as it may splatter when adding to the hot oil. Constantly stir the rice until it begins to turn golden brown. Add the carrots and spices and continue stirring for about 30 seconds, allowing the spices time to get a little toasted.
- Stir in the tomato sauce and chicken broth. Continue stirring until the mixture starts boiling. Turn the heat down to low, cover, and let simmer for 20 to 25 minutes. DO NOT PEEK during this time!
- Remove lid, then check doneness by digging a small hole in the center to make sure the liquids have been completely absorbed. Carefully fluff to thoroughly combine sauce (accumulated on the surface) and carrots.
- Replace cover and turn off heat. Leave it sit while you prepare the rest of your meal.
- Serve with tacos filled with my Ground Beef Taco Filling and a side of Frijoles Refritos and garnished with Fresh Salsa.
Nutrition
Calories: 209kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 520mg | Potassium: 170mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1846IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
