Mexican recipes
Easy Mexican rice
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45 min
Serves 4 - 6
Mexican
Ingredients
- 2 cup Basmati rice or similar 480 ml Basmati rice or similar
- 4 tbsp vegetable oil 59 ml vegetable oil
- 2 tbsp unsalted butter 30 ml unsalted butter
- 1 small white onion, minced 1 small white onion, minced
- 2 clove garlic (minced) 2 clove garlic (minced)
- 1 carrot, minced 1 carrot, minced
- 1 tsp ground cumin 4.9 ml ground cumin
- 1/2 tsp paprika 2.5 ml paprika
- 1 tsp dried oregano 4.9 ml dried oregano
- Salt and black pepper to taste Salt and black pepper to taste
- 2 tsp dry tomato boullion 9.9 ml dry tomato boullion
- 4 cup water 960 ml water
Method
Rinse the rice under cold water until the water runs clear.
In a pan over high heat add the vegetable oil and butter and bring to a heat. Add the onion, garlic, carrot, cumin, paprika and oregano and season with salt and pepper to taste. Saute, for a 1 to 2 minutes, then add the rice and cook for 5 minutes more, stirring constantly, until the rice starts to brown slightly.
Add the water and tomato boullion and stir. Bring water to a boil, then lower heat to a minimum, cover and cook for 20 minutes. Remove from heat and let sit (covered) for 15 minutes.
In a pan over high heat add the vegetable oil and butter and bring to a heat. Add the onion, garlic, carrot, cumin, paprika and oregano and season with salt and pepper to taste. Saute, for a 1 to 2 minutes, then add the rice and cook for 5 minutes more, stirring constantly, until the rice starts to brown slightly.
Add the water and tomato boullion and stir. Bring water to a boil, then lower heat to a minimum, cover and cook for 20 minutes. Remove from heat and let sit (covered) for 15 minutes.
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