Restaurant-Style Mexican Rice
This is the rice you get at taquerias - slightly toasted grains with that distinctive tomato-red color and subtle spice blend. The key is browning the rice first, which gives it that nutty depth you can't get any other way.
Ingredients
Ingredients (~12 servings)
- 1/4 cup vegetable oil
- 3 cups long grain white rice rinsed
- 3/4 cup finely diced carrots
- 2 1/4 cups chicken or vegetable stock
- 1 1/2 cups tomato sauce
- 3/4 tsp sea salt
- 1 1/2 Tbsp taco seasoning homemade or store bought
- 1/3 cup cilantro optional, minced
Instructions
- Heat oil in large pot over medium-high heat and toast rice until golden brown, about 10-12 minutes.
- Add carrots, stock, tomato sauce, salt, and taco seasoning. Stir and bring to rolling boil.
- Reduce heat to low, cover, and cook undisturbed for 25 minutes until rice is tender.
- Remove from heat, fluff with fork, and let sit covered for 5 minutes.
- Stir in cilantro if desired and serve.
Notes
Rice will hold heat for 20 minutes if kept covered.
Did you make this recipe?Let me know how you liked it below!