|Mexican Rice a la Karin|
My good friend Karin insisted I try this recipe after I told her that I made Mexican rice from scratch. It's taken me three months to finally buy some frozen traditional vegetables to do it, but here it is. I must say, it is a contender for my favorite Mexican rice. It tastes just like a lot of Mexican rice I've had at restaurants, and the little veggies make it really authentic. A fantastic side for any Mexican dinner, and easy too.
I've cut the recipe in half because that's what I did when I made it. I knew for sure 3 cups of uncooked rice would yield more than we could eat at our little dinner party. Everyone LOVED the rice, by the way.
If you're looking for real Mexican rice to go with your meal, this is it. Do it.
Karin's Mexican Rice
- 1 1/2 cup white rice (I used long grain; Karin uses medium)
- 1/4 large white or yellow onion, diced
- 3 cups chicken stock or broth*
- 4 oz. tomato sauce (use plain, unseasoned tomato sauce, not paste)
- 3 T. vegetable oil
- 1/3 cup frozen traditional vegetable medley (peas, carrots, corn)
- salt and pepper to taste
In a very large skillet, heat the oil over medium heat until it shimmers in the pan. The oil should be very hot.
Next, add the rice and stir regularly until the rice is a pale toasty brown..
Add the onion and stir for about one minute until opaque in color. The rice should now be a deeper toasty brown.
To the rice, add the chicken broth/stock and tomato sauce. Listen for the applause. You are doing a great job! (It really does applaud you.)
Stir very well until all of the broth and tomato sauce is incorporated throughout the rice. If you don’t stir well, the rice will be red in spots and white in others. You don't want this.
Turn up the heat, and bring the entire mixture up to a boil. Add the frozen vegetables. Turn the heat down to a low simmer. Cover tightly. Simmer for 25 minutes. Turn off the heat. Let the rice sit for 20 minutes. Do not at any point take off the lid. You will be tempted to peek at the rice. Don’t do it!
Fluff up the rice and season to taste. Serve with your favorite Mexican dishes.
*I didn't have chicken stock on hand, and now that I'm typing this, I realize that I only used 2 cups of water, not 3. The rice turned out fine, as pictured above. Yes, I said I used water...and I also added 2 1/2 chicken bouillon cubes. Sorry, Karin.
Makes, oh, I'd say 8 servings.