Mexican Rice

Mexican Rice
(Photo by Amy Bradt)

This is a great recipe for authentic restaurant-style Mexican rice.  Great served with Beef Enchiladas or Shrimp Enchiladas, or Street Tacos.  We like to use the Hot version of Rotel tomatoes, feel free to use the mild if you don't want too much heat!

Printable Recipe

Recipe by: Amy Bradt                                                                         Yield: 10 servings

Ingredients
1 1/2 cups uncooked jasmine rice
1/4 cup butter
1 small onion, chopped
1 1/2 teaspoons minced garlic, crushed
1/2 cup carrots, chopped
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 envelope Sazon Goya con Cilatro y Achiote dry soup mix*
2 teaspoons tomato bullion
1/3 cup frozen sweet peas
1 (10.5-ounce) can Campbell's undiluted chicken broth
1 (14.5-ounce) can Swanson's reduced sodium chicken broth
1 (10-ounce can) Hot Rotel Tomatoes with green chiles, undrained

Directions
Rinse and drain rice in a fine mesh strainer.

Heat butter in large skillet over medium heat.  Add onions, garlic and carrots and sauté until onions are softened.  Add uncooked rice and saute until rice begins to brown, stirring to keep rice from sticking to pan, about 5 minutes.

Add remaining ingredients and stir.  Cover and bring to a boil and then reduce heat and simmer on low about 15 minutes.  Turn off heat and leave pan covered another 20-25 minutes (until all the liquid has been absorbed).  Fluff with fork when rice is done.

Notes
Rinsing and draining the rice removes the starch, which causes the rice to clump.

Adapted from: Lydia Jordan (Southwest Airline Employee)