Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Mexican Rice
A traditional side dish where long-grain rice is toasted in a pan before being simmered in a savory tomato and onion broth. Infused with garlic and cumin, the rice becomes fluffy, aromatic, and a beautiful reddish-orange color. It is the essential accompaniment to tacos, enchiladas, or any festive Mexican-inspired meal.
A traditional side dish where long-grain rice is toasted in a pan before being simmered in a savory tomato and onion broth. Infused with garlic and cumin, the rice becomes fluffy, aromatic, and a beautiful reddish-orange color. It is the essential accompaniment to tacos, enchiladas, or any festive Mexican-inspired meal.
Ingredients
- 1 tbsp Vegetable Oil
- 1/2 medium onion Onion, diced
- 1/4 cup White Rice, uncooked
- 1/4 tsp Green Bell Pepper, chopped
- 1/2 tsp Cumin, ground
- 1 tsp Chili Powder
- 1 medium Tomato Sauce
- 1/4 tsp Salt
- 2 cloves Garlic, minced
- 1/2 tsp Saffron, powdered
- 1/2 cup Water
Instructions
- In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden.
- Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.
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