Easy Mexican-style Rice
For a more "authentic" flavor with this rice, brown the uncooked rice in lard.
Servings: 4
Ingredients
- 1 cup long grain white rice
- 2 tablespoons vegetable oil or lard
- 1 onion, small dice
- 2 cloves garlic, minced
- 2 1/2 cups chicken stock
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon chipotle chili powder
- chopped cilantro, optional for garnish
Instructions
- In a skillet, heat oil or lard over medium heat. (Lard is solid at room temp, but melts easily when heated). Add rice. Stir often until rice is light golden brown.
- Add onion, garlic, and chili powder and cook, stirring often, until the onion is almost translucent.
- Stir in 1 cup of the chicken stock, tomato paste, and salt. Cook, uncovered, until broth is almost absorbed.
- Transfer rice to a sauce pot and stir in remaining chicken stock.The rice cooks much better in a sauce pot. I have found that in a skillet the cooking liquid evaporates too quickly, which causes the rice to be undercooked.
- Bring to a boil, turn the heat to low, and cover the pot with a well fitting lid. Cook until stock has been absorbed and rice is tender, about 15 minutes.
- Sprinkle with chopped cilantro, if desired.