Mexican Rice I
Description
This classic Mexican rice is a vibrant side dish that brings authentic flavor to any meal. The key is toasting the uncooked rice in oil until golden before adding the broth and Casera sauce, which gives the grains a rich, deep red color and a nutty aroma. The result is fluffy, separate grains infused with savory tomato and garlic notes. It pairs perfectly with enchiladas, tacos, or grilled meats. Simple to prepare with pantry staples, this dish adds a burst of color and taste to your table without much effort.Ingredients
Directions
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Heat the vegetable oil in a 2-quart saucepan over medium heat.
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Add the halved garlic cloves to the oil and cook, stirring occasionally, until golden brown.
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Remove the garlic cloves with a slotted spoon and discard them.
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Add the uncooked long-grain rice to the hot oil.
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Cook the rice, stirring frequently, until the grains turn golden brown, about 5 minutes.
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Stir in the chicken broth and the Casera sauce until well combined.
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Increase the heat and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.
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Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 20 minutes.
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Do not lift the lid or stir the rice during the simmering process.
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Remove from heat and let stand, covered, for 5 minutes to steam.
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Fluff the rice gently with a fork before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 432.2kcal
- % Daily Value *
- Total Fat 22.1g34%
- Saturated Fat 5.1g26%
- Cholesterol 106.8mg36%
- Sodium 99.1mg5%
- Total Carbohydrate 17.0g6%
- Dietary Fiber 0.3g2%
- Sugars 0.0g
- Protein 34.1g69%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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