Mexican Rice

If you love Mexican food like I do, you are probably already familiar with Mexican rice. Well now you can make it at home!

Here are the ingredients:

• 1 cup of long grain rice 

• 2 cups of water 

• 1 serrano

• Salt

Tomato puree:

• 2 ripe roma tomatoes (remove the pits)

• 1/4 white onion

• 1 garlic clove

To fry the rice:

• 2tbs. minced white onion

• 1 garlic clove

Directions

1. First, the tomato puree. Blend the tomatoes, onion, and garlic until smooth then set aside.

2. Pre-heat 2 tbs. of oil in a large sauce pan over medium-high heat. To check the heat, add a couple grains of rice to the oil. If the rice starts bubbling the oil is ready.

3. Add rice and gently stir to fry evenly.

4. After 2 minutes, add minced onion, garlic, and continue stirring.

5. Stir until rice turns into a light golden brown color, then add the tomato puree, and lower burner. 

6. Cook until rice has absorbed liquid and puree has thickened.

7. Add 2 tsps. of salt to 2 cups of hot water, then pour over rice.

8. Next, pierce the serrano with a knife and place it in the rice. The serrano will add flavor but no heat to this recipe since it is used whole and not chopped.

9. Bring to a boil, cover the pot, and cook for 15 minutes.

10. After 15 minutes, fluff the rice, but be gentle or the grains will break. 

11. Cover the pan and continue cooking for 2 minutes, then turn off the burner, and let the rice sit for 30 minutes. (Do not uncover!)

12. Finally, the rice is ready to be served.

Provecho!

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