Restaurant Style Mexican Rice, a super simple, flavorful side dish to compliment your next taco Tuesday or south of the border themed meal & this simple man`s plan to better eating today. Typically when I go to a Mexican restaurant I find myself adding salsa, guac, cheese or anything else I can find to the rice to make it a little better. Well, this recipe easily stands by itself without the need for any embellishment. Each grain has the right bite, not mushy & infused with great complex tomato flavor.
That being said let`s get to it. Here`s what you`ll need for your Restaurant Style Mexican Rice:
Rice- 1 cup medium or long grain
Chicken Stock, Vegetable Stock or Water- 2 cups
Onion- 1/2 cup diced
Tomato Paste-2 heaping tablespoons
Cumin- 1 teaspoon
Oil- 2 tablespoons, vegetable or other neutral flavored oil
Salt- 1/2 teaspoon
Peas- 1/2 cup frozen(optional)
Corn- 1/2 cup frozen(optional)
Cilantro- chopped to garnishDice the onion.Heat the oil in a heavy bottomed sauce pan over medium-medium high heat, add the onion & cook for a couple of minutes.Add the rice, stir thoroughly to coat with the oil & cook 4-5 minutes until slightly toasted.Add your stock, tomato paste, cumin & salt. I like to throw this in a blender first to combine. Bring to a boil, stir, cover & reduce heat to low. Cook for about 15 minutes or until the liquid is absorbed. Turn off heat.If you`re using them add in the peas & corn but why wouldn`t you? We all need more veggies right! Give it a stir & cover 5 minutes.Ready to eat.
Garnish with a little chopped cilantro & serve. Enjoy your perfect Restaurant Style Mexican Rice!