Mexican Rice
Ingredients
- 2 cups long-grain brown rice
- 1 medium onion, finely chopped
- 4 tbsp oil (can be 2 tbsp olive oil and 2 tbsp butter, but I usually use peanut oil)
- 1 tsp cumin
- 1/4 tsp red chile flakes
- 1 tsp dried oregano
- 1 tsp salt
- 4 cups chicken stock
- 1-2 cloves garlic, peeled and mashed
Instructions
- The key/secret to authentic Mexican rice is to sauté it a bit before adding the liquid! Also, good chicken stock adds such an amazing flavor as well!
- In a heavy pot or casserole, add oil and get it hot. Sauté onions with chile flakes and cumin until onion is soft.
- Add rice and sauté until rice is a bit milky looking.
- Pour in chicken stock, add salt, oregano, and garlic and bring to a rolling boil.
- Put lid on pot and turn down heat to low. Cook for about 40 minutes or until liquid has been absorbed by the rice sometimes this can be way less depending on size of pot and heat!
Notes
I know they usually say not to stir rice while it's cooking, but I do to make sure it doesn't burn. Nothing worse than burnt rice.
If you do this in a rice cooker, be sure to sauté the rice first before placing it with the liquid in the rice cooker! The sauté is key!
