What seems like a hundred years ago (maybe 14?), before food blogging and Google (gasp), a friend of mine called me from across the country to ask me how to make Mexican Rice from scratch in a pinch to go with the taco dinner he was making. I’m ashamed to admit that I gave some very unhelpful advice like, “Er… um… go buy a boxed mix.” Nonsense. I’m here to set the record straight.
This is my favorite Mexican Rice. It’s made simply with simple ingredients, but fluffy and flavorful, just the way it’s supposed to be. I haven’t found a Mexican Rice in Alaska that I like better than this homemade version. And you know how special Mexican food is to my heart…
Stay tuned for the Halibut Tacos recipe. Coming soon.
- 2T canola oil
- 1c uncooked long-grain rice
- 1/2t salt
- 1/2t garlic powder
- 1/2t ground cumin
- 1/4c chopped onion
- 1/2c tomato sauce
- 2c chicken broth
- Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden.
- Just before you add the onions, sprinkle with salt, garlic powder, and cumin. Toast for 30 seconds (no longer or the garlic will burn).
- Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
- Fluff with a fork. Sprinkle with either chopped cilantro or sliced green onions. Serve hot.