How to make Mexican rice without tomato sauce
Preparation time: 10 minutes; Cooking Time: 35 minutes; Total Time: 45 minutes; Servings: 4
Ingredients
- 1 ½ cups long-grain white rice
- ¼ cup vegetable oil
- ¼ onion finely diced
- 1 tsp. minced garlic
- 2 tbsp. Tomato paste in ½ cup water
- ¼ tsp. salt
- 1 vegetable bouillon
- ½ cup fresh peas
- 1 diced carrot
- 3 cups water
Instructions
- To prepare the rice for cooking, place it in a fine mesh strainer and rinse it thoroughly until the water runs clear. Then, set it aside to drain any excess water.
- Pour oil into a large saucepan over medium-high heat. Once the oil is hot, add the rice to the pan and stir to combine.
- Continue cooking the rice over medium heat, stirring for 8 to 10 minutes or until golden brown. Ensure to stir the rice frequently to prevent it from sticking to the bottom of the pan and burning.
- To flavor the rice, add garlic and onion to the pan. Stir the ingredients together until they are evenly distributed. Then add the tomato bullion, carrots, salt, peas, and water to the pan, stirring it well.
- Bring the mixture to a boil, decrease the heat to low, and cover the pan. Continue cooking for 15 to 20 minutes or until all the water is absorbed and the rice is tender. Once the cooking is done, remove the pan from the heat and let it rest for about 5 minutes.
- Use a fork to fluff the rice and ensure that all the ingredients are evenly distributed. Serve and enjoy!