About this Recipe
This rice is a staple of Mexican cuisine. It’s cooked with onion, tomato and fragrant spices for flavor and color. This is the perfect side for any Mexican feast.
Recipe by: Richard Támez
Photos by: Jennifer Love
- 1 tablespoon vegetable oil
- ¾ cup white rice
- 1 medium tomato, chopped
- ½ medium onion, chopped
- 1 tablespoon garlic powder
- ½ tablespoon salt
- 1 (14.5-ounce) can vegetable broth (or equivalent homemade vegetable broth)
- 1 cup water
Heat vegetable oil in cooking pan over medium to high heat.
Once hot, pour in the rice and brown evenly. Stir consistently so as not to burn the rice.
Put chopped tomato, chopped onion, the salt, and garlic powder into a blender and blend at medium speed for approximately 2 minutes, or until evenly blended.
Once the rice is browned evenly, pour in the tomato sauce and stir it until all the rice is coated.
Once ready, add the vegetable broth.
Add 1 cup of water and pour it into the pan (VERY important: Do NOT stir the vegetable broth or water into the pan).
Bring it to a boil, then reduce the heat to low and cover.
Keep an eye on the cooking rice so as not to let it burn, but do not stir. Once all the liquid is gone, turn off the heat and cover. Let it stand covered for at least ten minutes before serving.