02 · The kitchen

Mexican Rice

Cuisine

Mexican

Serves

5

Adapted from Authentic Mexican Rice on Tastes Better From Scratch.

Ingredients

• 1 ½ cups long grain white rice
• ¼ cup neutral oil
• 2 roma tomatoes
• ¼ yellow onion
• 1 clove garlic
• 2 tsp tomato bouillon
• ¼ tsp salt
• 1 carrot
• 1–3 whole serrano peppers

Steps

Mise en place

1. Puree the 2 roma tomatoes with the ¼ onion, 1 clove of garlic, 2 tsp tomato bouillon and ¼ tsp salt. Set aside.
2. Grate the 1 carrot.

Toast rice (10 minutes)

1. Heat the ¼ cup of oil in a skillet over medium heat.
2. Add the 1 ½ cups of rice and stir to coat. Cook, stirring often, until lightly golden all over, about 10 minutes.

Cook

1. Move the toasted rice to the rice cooker. Add the tomato puree, grated carrot and 1–3 serrano peppers.
2. Fill with water to the fill line. The puree counts as part of the liquid.
3. Stir and start a normal white rice cycle.
4. When it finishes, let it rest on warm for 5–10 minutes, then fluff with a fork. Remove the serranos before serving.

Notes

The 10/27/26 batch had the carrot, tomato puree and serranos added with the rice, and the water filled to just above the 2 line. It could use a bit more water. Next time, try putting just the rice and tomato puree in the cooker, filling the water to between 1.5 and 2, then adding the carrot and serranos.