Authentic Mexican Rice1 c. long grain rice
1 (8 oz.) can tomato sauce
water
1 1/2 tsp salt
1 tbsp. oil (can use olive oil)
1/2 small onion sliced into thick rings
In a medium pot add oil, and rice. Over medium-high heat, stir rice and oil, until rice turns bright white, that's how you will know when it's ready to add the liquid. In a measuring cup, add tomato sauce and enough water to equal 2 cups. Add to rice, stir, add salt, stir, and then add onion slices to the top. (They will sink onto the rice, and add a pretty touch when rice is done). Cover and let simmer on low for 20 minutes or until rice is done.
4 comments:
Hey Rachelle,
When I put the tomato sauce in a measuring cup do I add water until they both add up to 2 cups?
Shalene, yes, you substitute water, until your total liquid amount is 2 cups. Good luck...let me know if it turns out!
I tried this recipe and I failed. But I think it's the rice I used. Is long grain Brown rice different from plain long grain rice? Every time I've tried to cook long grain brown rice it's never worked right. Maybe it's the brand. Anyway, could I use regular white rice?
Melodie, YES brown rice in ANY type of grain (short, long) is very different from white rice. Brown rice takes almost and hour to cook, and white rice cooks in 20 minutes. It also takes more water than white rice does. Whenever I cook brown rice, I use a rice cooker. So try this recipe with white rice. I have never made it w/ brown.
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