The Best Mexican Rice2012-04-18
- Servings : 4-5
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
From the author: This Mexican rice has to be the cheapest, tastiest thing that I make. I spent about $2 making it. I suggest buying rice (and anything else that you can) in bulk – it’s a lot cheaper and less wasteful of packaging. My family, who comes from Mexico, has been making this dish for me for years, and I loooove it!
Also, if you are not into using white rice, it can be substituted with quinoa — NOT brown rice!
Equipment I used in this recipe:
The simpler, the better!
We are living in such fast and busy times that finding easy, quick, healthy meals has become a necessity. This crazy-easy red Mexican rice is one of those highly appreciated 30-minute meals and you’ll absolutely love it! All you need is some white rice, garlic, onions and a can of tomato sauce. Throw it in a tortilla with a can of pinto beans and avocado slices, and boom! Dinner is served. So simple!
Often times, our favorite recipes are those with few ingredients. No complicated steps or high-end techniques, just easy to follow basic directions. I’m in! Are you?
Mexican Rice: A family hit!
This recipe is one of those super-easy classic recipes loved by all! It’s not only quick, affordable and easy but extremely family-friendly. Who has the time to prepare four different dishes at dinner time? No need! Both grown-ups and kids love this Mexican rice! One pot, one family meal. Win-win!
If you want to add some extra protein you can eat alongside some easy veggie burgers or some spiced black beans and, top with delicious guacamole for some healthy fats. This classic Mexican rice can be reinvented over and over and again. The possibilities are endless!
Are you super excited to try this amazing recipe? Please tell us how you like in the comments below! We love your feedback!
Photo by Alfonso Revilla
- ½ tablespoon of vegetable oil
- 1 cup medium grain white rice
- 1/4 of a yellow onion, diced
- 2 garlic cloves, minced
- 1 (8-ounce) can of tomato sauce
- 1 ½ cups of water
- 1 teaspoon of salt
- ½ teaspoon of pepper
Heat the vegetable oil in a medium-sized pan. Stir in the uncooked rice and saute until it's golden. Add the onion and garlic and let cook until the onion becomes tender and translucent.
Add the tomato sauce and water, and sprinkle in the salt and pepper.
Bring water to a boil, cover the pan with a lid, and bring down to low heat. Let it cook for 20 minutes.
Average Member Rating
(4.5 / 5)
35 people rated this recipe