authentic mexican old school rice
A good friend passed this authentic Mexican Rice recipe that has been in her family for decades. I feel honored to have it, and she wants me to share it. I used a can of Rotel tomatoes with juice instead of the canned tomatoes and paste. I love it that way. Once everything is boiling, cover and take off the heat and let it set for 20 min-that's it!
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yield
12 serving(s)
prep time
20 Min
cook time
10 Min
method
Stove Top
Ingredients For authentic mexican old school rice
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2 Tbspoil
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2 clong grain rice
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1 smbell pepper, any color (i used red)
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1 smonion, chopped
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1 tspminced garlic
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1 1/2 tspcumin
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1 tspsalt
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1/2 tspblack pepper
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4 cchicken broth or vegetable broth
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1/2 ccanned tomatoes with some juice
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3 Tbsptomato paste
How To Make authentic mexican old school rice
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1In a medium-large saucepan over medium high heat, toast rice in oil, stirring constantly, for about 5 minutes, or just until starting to turn brown.
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2Add bell pepper, onion, garlic, salt, pepper and cumin. Stir and then add tomatoes, tomato paste and broth. (In the photo I omitted the paste and used a whole can of Ro-tel tomatoes with liquid instead-it's really, really good!). Bring to a boil, stirring occasionally.
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3Cook, stirring 3-4 minutes. Cover and remove from heat. Do NOT open the LID! This is crucial! If it's removed, it will ruin the entire thing. In 20 minutes it's ready to eat - just fluff with a fork and eat. The best ever!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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