MEXICAN RICE - Plant Based
Mexican Rice
My version of classic restaurant style Mexican rice…
Yield: 4-8 servings
PREP IT!
2 cups White rice, long grain, washed and drained
½ cup Oil, corn
¼ medium Yellow onion, fresh + a little chunk for the oil
2 large Roma tomatoes, quartered
4 cloves Garlic, fresh, peeled
2 teaspoons Tomato paste
2 teaspoons Vegetable bouillon paste
2 teaspoons Taste Tutor Seasoning 101
2 teaspoons Taste Tutor Sazon Seasoning
2½ cups Vegetable broth
1 large Serrano pepper, left whole or split to expose the seeds
MAKE IT!
Wash rice by swirling in a full bowl of cold water to loosen the starches. Pour out the water being careful not to pour any rice out. Refill the bowl with clean cold water and repeat process until water runs clear. Pour rice into a strainer to drain. This is important so the water drains out since you will be toasting the rice in oil next. Don’t want your oil to pop.
In a large heavy bottom pot, add oil and small chunk of onion. Heat over medium high heat until oil is hot. The onion will flavor the oil while it is coming to temperature.
Once oil is hot, add washed and drained rice and toast about 5-10 minutes or until the rice grains are an even light golden brown color.
In a blender, add remaining onion, roma tomatoes, garlic, tomato paste, and vegetable bouillon paste. Blend until smooth. Set aside.
Once rice is toasted, pour in blended tomato mixture and cook for 1 minute over medium high heat.
Pour in vegetable broth, Taste Tutor Seasoning 101, and Taste Tutor Sazon Seasoning, and lightly stir to incorporate into sauce. Put Serrano into the center of the pot. Tightly cover pot with foil and a lid. Bring to a boil (about 1-2 minutes). Reduce heat to low and cook for 20 minutes. After 20 minutes remove lid and foil. Cook for an additional 10 minutes uncovered.
Remove from heat and fluff with a fork, allowing steam to escape for an additional 5 minutes. Serve with your favorite Mexican dishes!
Tip: The longer the rice sits uncovered the more separate and dry the grains will become giving you a dish reminiscent of restaurant style rice. This rice dish is also great day 2!
Reheat leftovers: on the stove top or in the microwave.
Mexican Rice