During my family’s ritual Saturday barbecues, the meal just wasn’t complete without my aunt Norma’s Mexican rice and my aunt Debbie’s borracho beans. I will definitely write a post on Debbie’s beans but first thing is first: the rice. This delicious and simple rice. If we showed up and the rice wasn’t made, my sister and I marched over to her demanding that she make it. She complied for years but only until recently when she said, “Okay girls, it’s time you learned and it’s time to pass on the recipe”. She thought she sounded pious and passing on the staff of wisdom but it was really along the lines of you-want-it-you-make-it scenario. Anyhow, here it is:
The amount of rice is up to you. With that said, the rice-to-water ratio is going to be up to you and you’re going to have to eyeball it. General rule of thumb with raw white long grain rice is for every 1 cup of rice, add 2 cups water. I hate to eyeball recipes but that’s the best I can offer right now.
- White long grain rice (washed)
- water – enough to cover 1/2″ above rice… maybe a bit more
- 1 can of Hunt’s Roasted Garlic tomato sauce
- 2 chicken bouillon cubes (or: 2 tbsps of the loose powdered bouillon)
- Olive Oil
1. Heat olive oil in hot pan. Add rice and stir to combine rice with olive oil.
2. Toast rice until some grains are toasted and aromatic with that amazing, toasty, nutty, smokiness. Be careful not to go into the dark toasted brown territory; there’s no going back and you’ll end up with mushy rice.
3. Pour water in (please stand back as water will react to hot pan) and tomato sauce. Crumble in bouillon cubes around rice in pan.
4. Do not stir!
5. Cover then let simmer over medium until rice is tender. If you find the rice is still a little al-dente, gently push rice from sides into the center of pan and let simmer an additional 5 minutes.
6. Remove from heat, serve hot and enjoy!
*if you choose to stir around the rice while it is simmering, it will mush up. It’s not the end-all-be-all but if you’re choosing to surround yourself with judgemental people, then you may want to take this into consideration. Mushy rice – quite the scandal.
*all grains of the rice will not turn brown when in the toasting process… and that’s okay 🙂 each grain of rice is beautiful, don’t let anyone tell you otherwise.