Growing up in California, I pretty much grew up knowing what authentic, traditional, and incredible Mexican food is supposed to taste like. Basically, I was spoiled because now I have standards. And meeting those standards when living in North Dakota isn’t easy!
Most of the time, I resort to finding my own authentic recipes and making them. I’ve found a couple gems that I keep making time and time again. Mexican rice is one of those gems. I often find it is overdone with all this “stuff” in it. I want that Mexican restaurant, simple but flavorful rice I grew up with!
And I’ve finally found it!
Sometimes I cheat and use Minute Rice to speed up the process a little bit. I have also used canned diced tomatoes to sub for the fresh romas, either work just great!
- 3 roma tomatoes (or 1 can of diced tomatoes with juices)
- 1/2 medium onion
- 2 cloves garlic
- 1 tablespoon of chicken bouillon
- 2 tablespoons vegetable oil
- 1 cup long grain rice (sometimes I use Minute rice too!)
- salt to taste
- 1 teaspoon cumin & dried oregano (optional)
- Puree the tomatoes, onion, garlic, and chicken bouillon and a little bit of water in a food processor or blender until smooth. Add 2 cups of water to the mixture and set aside.
- Heat vegetable oil in a large skillet over medium high heat. Add rice and cook until rice turns a light golden brown.
- Reduce heat to low. Very carefully pour the puree and water mixture into the skillet. Add salt to taste, cumin and oregano if desired. Cover skillet and let the rice simmer until all liquid has absorbed, about 20-25 minutes. Try not to stir during this process.
- Remove from heat. Adjust seasonings if needed and fluff with a fork before serving. Enjoy!