Seasoned Mexican Rice
About the Recipe
One of the side dishes I love so much when I eat at a Mexican restaurant is rice. I had to opportunity to learn how they made when I worked at a Mexican restaurant.
I remember walking into the kitchen to see one of the cooks pouring a large pot of rice and oil into a colander to strain the rice from the frying oil. It was an ah-ha moment for me. So, I stuck around to see how he finished this large pot of rice.
He added the fried rice to a large pan and added tomatoes, vegetables, and broth. He then covered the pan and placed it in the oven. At last, I knew the secret.
I use one of my vegetable and flavor hacks by using Pace Salsa as the tomato base and flavoring. It has one of the best flavors for seasoning dishes.
Variations
You could add more onions and peppers. Simply sautee them first so they take on a new layer of flavor.
Equipment Needed
I tend to cook this dish in a enamel coated cast iron dutch oven because pan frying and heat retention. I helps the water get to a boil quicker when added to the rice. You could also use a an enamel steel speckle dutch oven.
- 4 tablespoons Avocado Oil (Or beef fat, or lard)
- 3 cups White Rice (Long Grain)
- 3 teaspoons Salt (Morton Coarse Kosher Salt)
- 1.5 cup Pace Salsa (Mild)
- 6 cups Water
- Stove Top Instructions
In a separate pot, heat your water to a boil.
In the pot you are making the rice, heat the oil or fat and then add the rice.
Sautee the dry rice until it starts to toast in the pan. When you see the rice grains start to turn light brown, it is ready for the next step.
Add the Pace Salsa, Salt, and Boiling/Simmering water.
Put the lid on, reduce the heat to low, and cook for 20 minutes.
Let rest for 5 minutes, lift the lid and stir the rice.
