This Mexican rice is a traditional Mexican dish that’ll make you look at rice from completely different angle even if you’ve hated it for all your life! It’s blissfully aromatic and fluffy (no much-hated clumps!) and just a bit spicy. To make it more like main dish, you can add canned corn, chili pepper, bell pepper or anything that comes to your mind. Otherwise, it’s one of my favourite side dishes, so give it a try!
250 g long-grain rice
1 big tomato, peeled
1 small onion, peeled
2 garlic cloves, peeled
250 ml vegetable or chicken broth (in a pinch, water)
200 ml water
Salt to taste
50 ml olive oil (can be substituted with sunflower oil)
½ lime juice (can be substituted with lemon juice or just omitted)
¼ cilantro bunch (can be replaced with parsley or omitted)
1. Put tomato, broth, water, onion and garlic in a blender cup and blend thoroughly until homogeneity. Salt to taste.
2. Pre-heat oil in a big frying pan and add rice (don’t you dare to rinse it before!). Stir-fry it until grows white.
3. Pour the vegetable mixture into it and mix thoroughly. Cook it on medium heat, stirring from time to time, until almost all of the liquid is absorbed.
4. Stir the rice thoroughly, cover with a lid and reduce the heat to low. Boil until cooked: upper rice grains should curl slightly and the rice should be al dente.
5. Serve hot with lime/lemon juice and chopped cilantro.
NB: If you’re going to add some other ingredients, do it while frying rice.