Mexican Rice
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From cooking.with.marcella
This Mexican Rice recipe is a staple in traditional Mexican cooking—simple to prepare, yet deeply flavorful. The key to its rich taste? A tomato-onion-garlic base and a generous spoonful of Better Than Bouillon Roasted Chicken Base. Whether served as a side dish or the foundation of your favorite meal, it’s a must-have for any Latin-inspired spread.
- Recipe Card
Recipe Card
ingredients
- 2 cups jasmine rice
- 4 Roma tomatoes
- 1/4 onion
- 2 garlic cloves
- 2 tablespoons Better Than Bouillon Roasted Chicken Base
- 2 tablespoons avocado oil
- 3 cups water, divided (1 cup + 2 cups)
Method
Step 1
In a blender, combine tomatoes, onion, garlic, 1 cup water, and Better Than Bouillon Roasted Chicken Base. Blend until smooth. Set aside.
Step 2
In a medium saucepan over medium-low heat, heat avocado oil. Add rice and toast for about 5 minutes, stirring frequently, until golden brown.
Step 3
Pour in the blended tomato mixture. Stir occasionally and let simmer for 5–6 minutes, or until it deepens in color.
Step 4
Add the remaining 2 cups of water. Stir and bring to a boil.
Step 5
Once boiling, cover the pot and reduce heat to the lowest setting. Cook for 20 minutes without lifting the lid.
Step 6
Turn off heat and let sit, covered, for 5 more minutes.
Step 7
Uncover and fluff rice with a fork or spoon. Serve hot.