Easy Mexican Rice Recipe
Versions of this easy Mexican rice recipe, a relative of Spanish rice, are popular all over South America. It is classified as a sopa seca or dry soup.
Servings: 4 servings
Calories: 328kcal
Equipment
Ingredients
- 3 tablespoons vegetable oil
- ½ medium onion or 2-3 green onions chopped
- 2 cloves garlic roughly chopped
- 1 cup long grain rice
- 2 cups water or chicken stock
- ½ teaspoon salt or to taste
- 1 cup frozen peas (optional)
Instructions
- Chop the onions and garlic.
- In a pan heat up the oil on medium high heat and add the onions and the garlic.
- Cook the onion and garlic together until soft and translucent.
- Add the rice to the onions.
- Cook the rice until it becomes a delicate golden brown. Stir occasionally to ensure that rice does not stick to the bottom of the pan.
- Stir in the chicken stock or water, salt and peas if using. Simmer on medium low heat.
- Continue to cook the mixture, stirring occasionally, until all the liquid has been absorbed and the rice is just tender.
- Remove from the stove, cover with a tight fitting lid and let it stand in a warm place for 5-10 minutes.
Notes
Cook's tip: Do not stir the rice too often after adding the stock, or the grains will break down, and the mixture will become starchy.
Nutrition
Serving: 1g | Calories: 328kcal | Carbohydrates: 47g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 493mg | Potassium: 273mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3328IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg
