Simple Mexican rice
- White rice180 g1 part
- Water250 g1.4 parts
- Onions, minced1/8
- Roma tomatoes, minced1/2
- Salt2 g
Step 3: Make the Mexican rice
Heat the cooking oil in a skillet over medium heat. Add the onion and tomato and until softened, about 2–3 minutes.
Stir in the rice and toast until the grains smell nutty and lightly change color.
Transfer everything to a rice cooker with the water and salt. Cook until the rice is tender and the liquid has been absorbed, about 25 minutes.
Alternatively, just finish by on the stove, covered, on low heat until rice is tender.
Fluff with a fork before serving.
Step 3: Make the Mexican rice
Simple Mexican rice
- White rice180 g1 part
- Water250 g1.4 parts
- Onions, minced1/8
- Roma tomatoes, minced1/2
- Salt2 g
Heat the cooking oil in a skillet over medium heat. Add the onion and tomato and until softened, about 2–3 minutes.
Stir in the rice and toast until the grains smell nutty and lightly change color.
Transfer everything to a rice cooker with the water and salt. Cook until the rice is tender and the liquid has been absorbed, about 25 minutes.
Alternatively, just finish by on the stove, covered, on low heat until rice is tender.
Fluff with a fork before serving.