Mexican Rice

Name: Mexican Rice
Yield: 4 servings
Cuisine: American
Ingredients: 2 tomatoes (SEE NOTE 1); 1/2 brown onion (small); 2 garlic cloves; 250 g or 260 g water; 1/4 C cooking oil; 500 g any long grain rice; 1/4 brown onion - finely diced OR thinly sliced; 1 garlic - crushed & thinly sliced OR DICED; 1 tsp chicken bouillon; 1 tsp paprika - to add color (OPTIONAL); 1 tsp cumin powder or cumin seeds (OPTIONAL); 500 g water OR broth of any kind (SEE NOTE 2); 1 TBSP tomato paste (SEE NOTE 3); 1 TBSP chicken bouillon; 1/2 tsp salt OR TO TASTE; 2 jalapeños - garnish (optional); 2 sprigs cilantro - garnish (optional); 1 . Use 1 CAN of tomato sauce or tomato puree to replace all ingredients listed in ✅️A. We use fresh tomatoes 🍅 as we have extras at home; 2 . Any store-bought or homemade broth can be used; 3 . We use tomato paste but if you can find TOMATO bouillon (tomato powde), you can OMIT tomato paste. Tomato powder adds colour and a richer tomato flavor; 4 . This recipe can be made vegetarian- replace chicken broth with vegetable broth. Replace Chicken Seasoning with tomat powder and mushroom seasoning powder; 5 . Feel free to add chopped capsicum, carrot or peas 🫛

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

Texans version of Mexican Rice. We have great mexican neighbors who love organizing #potluck and our first mexican rice 🍚cooked by one of our neighbors was amazing. From that day onward, we take the initiative learning more about their food. In fact we learn a lot about other nationalities from our neighborhood gatherings, potlucks and connections. We have mexicans, blacks, whites and asians and some multicultural families as well. We are Blessed 🙌🏻 ❤️❤️

#multicultural
#september2027
#rice
#mexican
#CookpadApron2026
#veggies
#vegetables
#starch
#breakfast
#Lunch
#dinner
#texmex
#tomato
#nasi

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

#multicultural
#september2027
#rice
#mexican
#CookpadApron2026
#veggies
#vegetables
#starch
#breakfast
#Lunch
#dinner
#texmex
#tomato
#nasi

Saved

Ingredients

4 servings

✅️A. TO BE BLENDED (SEE NOTE 1)
2tomatoes (SEE NOTE 1)
1/2brown onion (small)
2garlic cloves
250 gor 260 g water
✅️B. THE RICE
1/4 Ccooking oil
500 gany long grain rice
1/4brown onion - finely diced OR thinly sliced
1garlic - crushed & thinly sliced OR DICED
1 tspchicken bouillon
1 tsppaprika - to add color (OPTIONAL)
1 tspcumin powder or cumin seeds (OPTIONAL)
✅️C. OTHER INGREDIENTS
500 gwater OR broth of any kind (SEE NOTE 2)
1 TBSPtomato paste (SEE NOTE 3)
1 TBSPchicken bouillon
1/2 tspsalt OR TO TASTE
✅️D. GARNISH
2jalapeños - garnish (optional)
2 sprigscilantro - garnish (optional)
✅️E. NOTES
1. Use 1 CAN of tomato sauce or tomato puree to replace all ingredients listed in ✅️A. We use fresh tomatoes 🍅 as we have extras at home
2. Any store-bought or homemade broth can be used
3. We use tomato paste but if you can find TOMATO bouillon (tomato powde), you can OMIT tomato paste. Tomato powder adds colour and a richer tomato flavor
4. This recipe can be made vegetarian- replace chicken broth with vegetable broth. Replace Chicken Seasoning with tomat powder and mushroom seasoning powder
5. Feel free to add chopped capsicum, carrot or peas 🫛

Saved

Steps

1

Prep and measure all ingredients. Wash rice and drain the water completely. Keep aside. Chop tomatoes, onion and garlic.
2

Blend ingredients listed in ✅️A - tomatoes, onion and garlic with 250 g - 260 g of water into a smooth puree or sauce. Keep aside. ✅️B - Heat up a pot or deep pan. Add 1/4 C of neutral oil to the pan. Add rice. Toast the rice in hot oil for 2-3 mins.
3

Add onion, garlic, a tsp chicken bouillon, a tsp paprika & a tsp cumin (listed in ✅️B). Keep stirring the rice until it turns light golden.
4

Next, pour blended tomatoes (✅️A) through a seive or a strainer to remove any lumps, seeds or skins (📝: you don't have to do this if you use canned tomato sauce). Add every ingredient listed in ✅️C as well. Stir and bring to a boil.
5

Place jalapeños and cilantro sprigs on top of the rice. Reduce the heat to MEDIUM LOW. Cover and cook until the rice has absorbed the liquid and the rice is cooked. Check the rice. Continue to cook if necessary by turning the heat to the LOWEST setting, continue for another 5 - 8 minutes.
6

Turn off the heat and rest rice. Fluff with fork or a chopstick. Serve with grilled meat or use rice in a burrito with beans.