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!
If you make it, tag me so I can see 🙂
Until next time,