Mexican rice, also known as Spanish rice, is the ultimate classic side-dish in Mexican and Tex-Mex cuisine. Long-grain rice cooked until golden brown in avocado oil than mixed with either chicken or beef broth, tomato sauce, onion and the addition of The Sauce makes this simple dish into an fiery fiesta in your mouth. Some variations may also include peas, carrots, corn, and bell peppers.
Ingredients
1/4 c avocado oil to coat pan (mas o menos)
1-1/2 c of long-grain rice
1/4 grated white onion
1 grated tomato, reserve skin
3 c of broth of your choice (chicken, beef, veggie)
2 tbl of The Sauce
2 tbl peas (optional)
2 tbl carrots (optional)
2 tbl corn (optional)
1 sprig of cilantro
Directions
1. Add oil to pan/pot on medium-low heat.
2. Add rice. Cook until light golden brown.
3. Add onion and tomato and stir.
4. Add broth and The sauce. Season to taste. Turn up heat until begins to boil.
5. Add vegetables and cilantro and reduce heat. Cover.
6. Cook 18 minutes.
7. Let sit for 10 minutes and fluff.
Variation
Replace tomato for 4 oz tomato sauce and reduce liquid 1/4 cup.