Mexican | Mexican Rice

Updated on March 11, 2020

I got this recipe many years ago from my Avó. She would make it to go with enchiladas. I updated it to be vegan by swapping the chicken broth for veggie broth.

Yield: 6 servings

Ingredients

1 onion, chopped

1 clove garlic, minced

3 tablespoons olive oil

1 cup uncooked long grain white rice

1 cup low-sodium veggie broth, more as needed

1 cup tomato sauce

1 tablespoon minced parsley

kosher salt, to taste

freshly ground pepper, to taste

 

Method

Heat saucepan. Cook onion in oil until golden. Add garlic and cook a little longer, you don't want to burn the garlic. Add rice and cook until the rice has a little color. Then add broth and tomato sauce. If the 8 ounce can of tomato sauce doesn't equal a full cup, just top off with more broth. Cook covered over low heat for 12 minutes. At 12 minutes, check to see if more stock is needed. Cover and cook for 8 more minutes. Cook until rice is tender and liquid is absorbed. Add parsley and fluff.

 

(Ref. "Mexican Rice" recipe, Brenda's Avó 1985.)