by lastnightsdinner
View
my 52 recipes »
Photo by lastnightsdinner
lastnightsdinner's Notes:
Expand2 tablespoons rendered lard or bacon fat or vegetable/canola oil Ask a question about this ingredient
1.5 cups yellow or white onion, peeled and diced Ask a question about this ingredient
Kosher salt Ask a question about this ingredient
2 cups long grain white rice Ask a question about this ingredient
3-4 garlic cloves, peeled and minced Ask a question about this ingredient
1 tablespoon double-concentrated tomato paste Ask a question about this ingredient
1-2 teaspoon freshly ground black pepper Ask a question about this ingredient
1/2 cup tomato puree Ask a question about this ingredient
4 cups rich chicken stock, or bouillon dissolved in water Ask a question about this ingredient
Warm the fat over medium heat in a wide, lidded saucepan.
Ask a question about this stepAdd the onion, season with a pinch of salt, and cook until softened.
Ask a question about this stepAdd the rice and garlic, stirring to coat the grains with the melted fat, and cook until the garlic is golden and the rice is toasted and beginning to turn translucent.
Ask a question about this stepClear a spot in the bottom of the pan and add the tomato paste, allowing it to toast briefly before stirring it through the rice.
Ask a question about this stepCombine the black pepper, the stock, the tomato puree, and another pinch or two of salt, then add them to the pan, stirring well to incorporate.
Ask a question about this stepBring to a boil, then reduce the heat to low, cover, and continue cooking until the rice is tender and all liquid is absorbed, about 30 minutes.
Ask a question about this stepTurn off the heat, fluff with a fork, and let the rice finish in the covered pot for about 10-15 minutes before serving.
Ask a question about this stepSo delicious. I have never been able to make a good Mexican rice even though many people have tried to teach me. This was easy and so flavorful.
I have made your recipe on many occasions since I first read about it on your blog. It's delicious!
Thank you - I'm so glad you like it!
I love mexican rice and have always wanted an authentic recipe. Thanks for sharing!!
You're welcome, and I hope you enjoy it!
I love the idea of toasting the tomato paste! As soon as the turkey leftovers are gone, I'm making this rice. YUM. Thank you for sharing your family treasure.
Thank you! I employ Lidia Bastianich's method of toasting or caramelizing tomato paste in all sorts of dishes, and it works really well here, I think. I hope you enjoy this!
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
This was absolutely fantastic! I was worried that it would be bland, but it wasn't at all. This is my new go-to Mexican rice recipe...thank you so much for sharing this, it really is a treasure!