Here it is! This Mexican Rice recipe was a huge request on stories, so here you go! I love it plain with an egg or with beans. It’s a recipe that’s been in Manny’s family for awhile so there never has been exact measurement, but we tried! It serves 4 people.
- 2 cups of long grain white rice
- 3 cups chicken broth or water
- 1 8oz can tomato sauce
- 1 tbsp vegetable oil
- 2 tbsp sofrito (optional- we love Tony’s sofrito)
- 1 packet of Sazon (or you could make your own, fellow blogger and friend Hungry Traveling Mama has a great recipe)
- 1 small white onion, quartered
- 2 cloves garlic, diced
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tbsp garlic powder
- 1 tsp salt
- Rinse the rice in a strainer until the water runs clear.
- Turn stove heat to medium, pour in vegetable oil. Once hot add onions. Cook for 5 minutes or so.
- Add garlic and cook for 1-2 minutes.
- Add rice into pot and cook it until it’s golden brown.
- Add tomato sauce and mix until the rice is covered.
- Add sofrito, sazon and all seasonings. Mix all together.
- Add chicken broth and turn heat on high to a boil.
- Once boiling, cover the pot and turn to low.
- Let the rice cook for 10 minutes and uncover. Mix once and recover for another 10 minutes or until all liquid is evaporated.
- Uncover. All the liquid should be evaporated and then your Mexican rice is done!
To see more from our Dia de los Muertos celebration this past weekend, see highlights on my Instagram page.
If you make it, tag me so I can see 🙂
Until next time,