Mexican rice is fluffy and goes well with any Mexican main course for dinner. Try it with tacos, carne asada, burritos, and bowls!
INGREDIENT
– 4 Tbsp avocado oil– 1 small yellow onion finely chopped– 5 large cloves garlic– 2 cups long grain white rice– 3 ½ to 4 cups chicken broth *– 3 Tbsp tomato paste– ½ tsp sea salt to taste– 2/3 cup green peas frozen or canned, optional
INSTRUCTIONS
In a large Dutch oven, heat oil over medium heat. Add uncooked rice and sauté for 10 minutes, stirring frequently, until golden brown.
Step 1
Sauté the rice for 10 minutes and watch it to avoid burning for best results. Add the chopped onion and garlic and sauté for 3–5 minutes to soften.
Step 2
Bring broth and tomato paste to a boil in the pot. On low, cook covered for 20 minutes without stirring. Rice type, stove temperature, and liquid amount affect cooking time.
Step 3
Drop the pot off the heat and add the green peas without stirring. After 10 minutes, fluff rice and add peas with a fork.
Step 4
Enjoy Mexican dishes with Mexican rice and sides like refried beans or black beans.