Martita's Mexican Rice

Contributor: Carla Bayot
Prep Time Cook Time  Total Time
15 mins 25 mins 40 mins
  • 1/2 Small Yellow Onion or Red Onion
  • 3 Cups of Chicken Stock (any stock will work)
  • 1 Roma tomato, quartered
  • Salt and Pepper to taste
  • 5 Tbsp Canola Oil
  • 2 Cups Long Grain Rice, don’t wash the rice
  1. Add chicken stock, tomatoes, onion, salt and pepper in a blender. Set aside.
  2. Heat a large skillet with the oil at medium heat.
  3. Add the rice to toast and brown the rice to keep it from being mushy.
  4. Add the rice, make sure you coat the rice with the oil.
  5. Once the rice is browned, add the stock mixture.
  6. Bring the rice and stock to a boil and cover.
  7. Lower temperature to low, and leave it cooking for 15 min.
  8. Remove lid once it’s cooked.
  9. Fluff the rice with a spatula.
  10. Goes well with everything! Buen provecho!

    Leave a comment

    Please note, comments must be approved before they are published