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Abuela's Mexican Rice
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Abuela's Mexican Rice

45 minServes 6Nutri-Score C€
from @tastybitesbyb8 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • jasmine riceGrains400 g
  • garlic (peeled)Produce3 pieces
  • sweet onion (sliced)Produce40 g
  • tomato bouillonPantry10 g
  • chicken bouillonPantry10 g
  • low-sodium chicken brothPantry840 ml
  • tomato saucePantry113 g
  • garlic powderSpices2 g
  • oilPantry30 ml

per serving

Nutrition

281kcal

Carbs
53 g
Proteins
5 g
Fat
5 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Spatula

step by step

Method

  1. Sauté the aromatics

    • Warm the oil in a pan over medium heat.
    • Add the sliced onion and sauté until it begins to brown.
    • Add the peeled garlic cloves and cook with the onion for a few more minutes.
    Step 1

  2. Toast the rice

    • Add the rice to the pan and toast for a few minutes until lightly golden.
    Step 2

  3. Add the seasonings and liquids

    • Stir in the tomato bouillon.
    • Add the garlic powder.
    • Stir in the tomato sauce.
    • Add the chicken broth.
    • Stir in the chicken bouillon.
    Step 3

  4. Simmer the rice

    • Bring to a simmer, cover, and cook on low heat for 20 minutes.
    Step 4

  5. Finish cooking

    • Uncover the rice and gently loosen the edges with a spatula to prevent sticking and burning.
    • Cover and continue cooking on low heat for 7–10 minutes.
    Step 5

  6. Fluff and serve

    • Uncover the rice, turn off the heat, fluff up and mix the rice to prevent it from burning, and remove the garlic cloves.
    Step 6
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