A Beautiful Mexican Rice Initially toasted up in some rendered pork fat or lard until golden and cooked in that flavorful Tomato Broth with Onion, Garlic, Pimento Paste and a bit of Zest from Lime or Lemon Juice. Keep it sweet with Sweet Pimento Paste, or with a bit of heat with Hot Pimento Paste. Add in some minced Jalapeño or chilies or additional Herbs & Spices!
Servings: 8 portions
Equipment
- 1 Large Skillet with lid
- 1 Bowl for the Cooking broth
Ingredients
- 2 C Long Grain Rice - Jasmine, Basmati or White Long Grain Rice
- 1/4 C Lard - or rendered fat
- 1 Med Onion - Diced
- 3 Cloves Garlic - Minced
Broth
- 2 C Water
- 2 Cubes Bouillon - Caldo De Tomate, Chicken, Pork, Beef or Vegetable
- 1 C Tomato Juice
- 1/2 Tbl Sea Salt
- 2 Tbl Lemon or Lime Juice
- 2 Tbl Pimento Paste - Sweet or Hot
Instructions
- Combine all the ingredients for the Broth in a bowl and set aside.
- Heat a large skillet or pot over medium heat with the lard. Add in the Rice and keep mixing and cooking until the Rice takes on a toasty gold color, about 10 minutes.
- Then add in Onions & Garlic and cook just until the Onions go translucent. Add in the Broth mixture and bring to a boil over max heat and ensure the bouillon cubes are completely dissolved and scraping the sides to get all the Rice grains in the liquid.
- Reduce the heat to medium low and cover. Let cook for 20 minutes. Then shut the heat off, but leave it on the burner for 10 minutes. Fluff the Rice before serving.
Notes
Quite common is the addition of Cumin and different families put in different things ranging from Chili Powder, Coriander, Cumin, Oregano, Cilantro, Parsley, Paprika. Up to 1 tsp of any combination of these can be added into the Broth liquids for additional flavors.
Carrots & Green Peas are often added to Mexican Rice. Small diced Carrots can go in with the Onions. Green Peas can be added and mixed in before covering.
Use leftover Mexican Rice for Burritos or Burrito Bowls! You can also portion and freeze the Rice into Ziploc bags. Reheat by microwaving or stir-frying in a wok on max heat for Mexican Rice ready in minutes.