Mexican Rice

Circle B Kitchen

Serves 4 to 6 as a side dish.

For this recipe, use plain, long-grained white rice, not converted rice.  I use a mild tomato salsa, but any red salsa should work fine. This salsa is SO good and makes great Mexican rice.

1 1/2 cups long grained white rice
3 tablespoons vegetable oil
3/4 cup red salsa (here's my recipe)
1 1/4 cups water or chicken broth

1 teaspoon salt

Measure the rice into a fine mesh strainer and set that in a larger bowl.  Run cold water over the rice, sloshing it around with your fingers.  When the rice is submerged, turn off the water and continue to slosh the rice around for another minute.  Remove the strainer from the bowl and pour out the water.  Repeat this 3 times, then let the rice drain and dry out for about 10 minutes.

Heat the vegetable oil in a medium (10-inch) sauté pan and add the rice.  Saute the rice over medium heat, stirring most of the time, for about 6 to 8 minutes, until it’s starting to get golden brown and toasty.

In a 2-cup measuring cup, combine 1/2 cup of your favorite salsa, 1 1/2 cups water or chicken broth and 1 1/2 teaspoons salt.  Stir and add this to the pan with the rice.  Mix well, bring to a boil, then cover tightly, reduce the heat to low and cook for about 15 minutes or until all the liquid has been absorbed. Remove the pan from the heat.

Remove the lid, but do not stir the rice.  Place a clean towel over the top of the pan and place the lid on top of the towel tightly.  Let sit for about 15 minutes.  Fluff the rice with a fork and enjoy!

Comments