Last night I was a cooking machine. And a Mexican food cooking machine at that!
OK – fine. The taco meat and rice was for tonight and the cookies were for a beautiful lady who bid on them in an online bake sale. But what if I was hungry? I know y’all wouldn’t judge
Regardless, I’m not here to talk about all that. What I’m here to talk about today is the rice. OH MY GOSH THE RICE! The first time I had this rice was at an impromptu dinner party hosted by Robbie & Stef, and I kid you not I was taking my finger and licking the pan clean. Nate was pretty embarrassed, but this was the best Mexican rice I’d ever had. No shame.
It starts off, like all good dishes, with olive oil, onion, and garlic. Just like it should be! Then you dump the rice in and toast it up a bit. Toasting the rice just adds immense flavor and color…at least that’s what Stef said. If she said that’s how you make the rice, that’s how you make it!
Recipe from my beautiful friend Stefanie.
- 1 onion, chopped finely
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 2 cups rice (I used brown but you could use white too)
- 4 cups water or chicken stock
- 2 tsp tomato paste
- salt to taste
In a large, heavy-bottom pan saute the onion and garlic in olive oil over medium heat, about 4-5 minutes or until translucent. Add the rice and, stirring frequently, toast it with the onion and garlic, about 3-5 minutes. Add the stock/water, tomato paste, and salt. Stir to combine, bring to a boil, and reduce heat to simmer. Cover and simmer until rice is tender, about 45-60 minutes (again, that’s if you use traditional brown rice like I did. Other types of rice will likely have different cooking times). Remove from heat and let sit, covered, for 10 minutes. Serve warm.