I love Mexican rice and have tried many recipes. A lot of them have been tasty, but when Scott made this one for us as a side for our Memorial Day meal, I decided this one is blog-worthy. (No burgers for us -- we wanted a Mexican menu!) In fact I made it myself this past weekend and enjoyed it just as much as when he made it. Of all the things I cook, rice is the biggest challenge for me. It almost always sticks in the bottom of the pot. I've washed it, bought different brands and varieties, turned it off early, added extra liquid -- you name it, I have tried it. I think part of the problem is that my cooktop cooks hot, and it is always difficult to cook anything on extremely low heat. Lauren's friend Lyna gave me an Asian rice cooker, and it works beautifully when I am making plain rice. I have never tried to use it with flavored rice because of all of the steps and added ingredients. Eric told me America's Test Kitchen says to finish rice in the oven. That is one thing I have not tried but will do it next time for sure. In the meantime I want this recipe on the blog because I love the flavors of it, and it makes such a large amount that I am happy to leave the stuck part on the bottom so I can still enjoy it. As long as the stuck part remains on the bottom of the pan it will not affect the flavor. If I figure out how to make it without it sticking I will change this narrative later!
1-1/2 c Mahatma Rice Extra Long Grain White Rice*
3 TB neutral oil (Scott and I used Grapeseed oil)
1/4 onion, diced
1 garlic clove, crushed
1 TB Knorr chicken tomato bouillon (comes in a bottle)
1/2 t garlic powder
8 oz tomato sauce
2 c hot water
1/4 t salt, or to taste
3 sprigs fresh cilantro
1 fresh jalapeno, quartered lengthwise
Over medium heat, add the oil to a heavy-bottomed or good quality non-stick pan. Add the onions and garlic and stir until lightly browned. Remove them and set aside. Add the rice to the pot and toast it in the oil, stirring it constantly for about 5 minutes or until it becomes slightly puffy and golden brown.
Stir in the bouillon and garlic powder. Mix and continue toasting for another minute. Add the tomato sauce and onion/garlic mixture, stirring it constantly for 30 seconds. The color should change to a warm reddish orange color. At this point watch the heat to make sure the bottom is not burning and adjust the heat if necessary.
Add the HOT water to the rice. If the liquid isn't bubbling on the sides of the pot your water is not hot enough. Stir in salt to taste. Place the cilantro and jalapeno on top. Continue boiling over medium-low heat until some of the water has evaporated. Then turn the heat to low and cover for 20 minutes. DO NOT lift the lid during that time. After 20 minutes, turn off the heat and fluff the rice with a fork. There will be a thin layer of tomato sauce at the top. Just gently fluff and mix it into the rice to distribute evenly. If you want softer rice, cover for another 10 minutes (with no heat).
*Scott's housekeeper insists on this Mahatma rice so that's what we used!
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