Flavors and texture combine worldwide to create nothing but excellence in the many varied cuisines we can try around the globe; that’s exactly what makes a particular traditional gastronomy different from the rest. Mexican cuisine is not an exception if we also take into account the amazing background history of their cuisine. Rooted in the ancient communities living in what is now the Mexican land, this gastronomy offers flavor-packed dishes and some staple foods we can make at home. Here’s your new favorite recipe for Mexican rice: https://minuterice.com/recipes/mexican-rice/. Keep reading to find everything there’s to know about this traditional dish and the simple recipe to make it.
Past and present
As said before, Mexican gastronomy is a mix of what was imported from the colonizers and what was already there, provided by mother nature and exploited by the Aztec community. Not only did they perfect the art of planting and harvesting, they also perfected the way of making the most out of every ingredient they got.
Fast-forward to the present, the tradition continues, and Mexican rice is just one of the many preparations that still delight both locals and tourists. Popular as it is, you can have genuine Mexican rice in the comfort of your house and pretend it was just delivered to you from the Riviera Maya.
How To Make Mexican Red Rice
It should be clear by now that Mexican rice and Spanish rice, as well as red rice, are pretty much the same thing. With some smaller variations, these are different names for the same dish. Whatever you choose to make it with, tomato sauce or saffron, it’s equally delicious, and you’re welcome to try every possible version of this dish.
Following the Mexican heritage, the recipes in this land try to follow one principle: simple preparations with easily found ingredients. Mexican rice is exactly that, and it can be a side dish and a main dish. Don’t miss the opportunity to have it with some chicken on the side. It is a really delicious treat.
- 2 tbsp of extra virgin olive oil.
- 2 cups of white rice.
- 1 cup of cubed onion.
- 2 cups of cubed tomatoes.
- 2 tbsp of garlic powder.
- 1 tbsp of black pepper.
- 1 tbsp of salt.
- 1 ½ cups of tomato sauce
- 1 ½ cups of chicken or vegetable broth.
- Take a medium or big-size skillet and preheat some extra virgin olive oil in it. Keep the heat to a low.
- Pour two cups of white rice and place it in the skillet. Brown it and stir it continuously so that it doesn’t burn. Cook for a couple of minutes over low heat.
- Now, take the heat to a medium and place the previously peeled and diced onion. Do the same with the tomatoes and stir everything together. Cook for a couple of minutes. Stir continuously.
- Now it’s time to add the broth, which can be chicken or vegetable. Together with that, add the tomato sauce and blend everything together.
- Season the mix with salt and pepper and include two tablespoons of garlic powder. You can also add oregano and paprika, which go really well in this mix.
- Once the liquid comes to a boil, over medium heat, take the heat to a simmer and cover the skillet with a lid. Cook everything for about fifteen to twenty minutes. Try not to uncover the skillet, just check on the rice occasionally.
- After that time, the liquid should be fully absorbed and the rice cooked. Uncover and check the seasoning. Now you can add whatever seasoning you deem necessary.
- Turn the what off and let the skillet sit with the lid on for five more minutes. The steam will finish cooking the dish and give it a creamy touch.
- Fresh vegetables, which take longer to prepare, can be replaced by powder versions. Use onion powder and a flavor cube for the bouillon.
- Tomato sauce can be replaced by tomato paste. In that case, use two tablespoons of it. That’s more than enough.
- Remember, this is a traditional Mexican dish. If you like spicy food and want to honor the origins of this recipe, add some chili powder to the cooking rice.