Description
Achieve restaurant-quality Mexican rice at home with this simple, foolproof method. By lightly browning long-grain rice in oil before simmering, you ensure each grain remains light, fluffy, and perfectly distinct. Infused with aromatic tomato sauce, fresh garlic, onion, and savory halal chicken stock, this side dish is the perfect companion for your favorite taco night or grilled protein dinners.
Ingredients
1.5 cups long-grain white rice
3 tablespoons vegetable oil
8 ounces plain, unsalted tomato sauce
2.5 cups halal-certified chicken stock
2 cloves garlic, minced
1/2 small onion, finely diced
1 teaspoon salt
Instructions
Heat the vegetable oil in a large deep skillet or saucepan over medium-high heat.
Add the dry rice to the hot oil once it shimmers.
Fry the rice grains while stirring constantly until they reach a golden brown color.
Stir in the diced onion and garlic until they soften and turn translucent.
Pour the tomato sauce into the pan carefully to avoid splattering.
Add the chicken stock and salt, then bring the mixture to a slow boil.
Cover the pan with a tight-fitting lid and reduce the heat to low.
Simmer the rice undisturbed for 18 to 20 minutes until the liquid absorbs fully.
Remove from heat and let it rest, covered, for a few minutes before fluffing with a fork.
Notes
Ensure your chicken stock is halal-certified. Using a tight-fitting lid is essential to trap the steam for perfectly fluffy grains. If using salted stock, reduce the added table salt accordingly.
- Prep Time: 5
- Cook Time: 25
- Category: Recipes
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg