There is nothing bland when it comes to Mexican cuisine, and that proves to be true even with a dish as simple as rice. Variations of rice recipes abound as you explore Mexico’s unique regions and flavors. This one happens to be one of my favorites because it is simple to prepare and it pairs well with seafood and meat dishes, alike.
Rice has always been a staple in my kitchen because of its versatility. You can add any of your favorite vegetables to this variation, therefore I encourage you to be creative and see what new ways you can add a personal twist when cooking with this global grain.
2 tablespoons olive oil
½ medium onion chopped finely
1 cup white long-grain white rice
½ cup mixed fresh or frozen vegetables (peas, corn or carrots work well)
2 cups chicken broth (or 2 cups water + 2 tablespoons powdered chicken bullion or salt)
- Saute onion over medium heat. Stir constantly to avoid burning.
- Once onion becomes translucent, add rice and saute for 15-20 minutes until lightly browned. Stir constantly to avoid burning. I usually stir my rice every 2 to 3 minutes.
- Once rice is lightly browned, add vegetables, and liquid. Stir well one time, then raise flame to medium-high and bring to a boil. Allow to boil until water evaporates to the point where you just begin to see the rice through the water.
- Cover, lower heat to lowest setting, and cook for 20 minutes. Do not uncover to check if it is ready.
- Remove from heat and let stand for another 10 minutes. When ready, fluff with fork and serve hot.
Note: Do not, I repeat, DO NOT stir rice more than once after adding water. You may be tempted to stir again, or to uncover, but this may lead to soggy, sticky rice!