I wanted to make this one of my first recipes because Mexican rice completes almost every dish I’ll be posting. It’s the perfect side! Mexican rice isn’t always vegan (or vegetarian) friendly. Many times it’s made using chicken stock or broth, so please be cautious when eating out at Mexican restaurants.
I’m very picky when it comes to my rice. I just recently learned how to make Mexican rice myself because, for me, no rice compared to the one my aunt makes. However, I finally gave it a shot and was lucky enough to have her teach me! It took a few times for me to get it right, but I finally did! The best advise I received was to “treat the rice with lots of delicacy ” and to let it cook on low/medium heat, never high. Don’t be discouraged if your rice doesn’t turn out great the first time. This recipe requires practice.
Prep Time 5 minutes| Cook time 30-35 minutes
- 1 Cup of Jasmine rice
- 2 Cups of water
- 1 Tomato, diced
- 1/2 of a small onion, diced
- 2 Cloves of garlic, diced
- Goya Sazon with cilantro and tomato (or something similar- takes the place of chicken broth)
- 1/2 A cup of frozen vegetables
- 1/2 Tbsp of salt (or to taste)
- 3 Tbsp of vegetable oil (or olive oil)
- In a small pot, heat the vegetable oil over low/medium heat and keep it like that throughout.
- Add rice, stirring constantly, until puffed and golden. (about 5-8 minutes)
- Stir in the onion, garlic, and tomato, and cook until tender. (about 2-3 minutes)
- Add in the water, sazon, frozen vegetables, and salt; bring to a boil and place lid on the pot.
- Reduce heat to low and let it simmer for about 15- 20 minutes.
- Add cilantro and turn off heat. Let the rice sit in its own steam for about 5-10 minutes- Enjoy!
TIP: If you need to move the rice around while it simmers make sure to do so delicately and from the sides, never in the center.