Easy Mexican Rice

Step 1

Let’s start with the sauce: In a blender cup add in, the tomatoes, the roughly diced onion, bell pepper, garlic cloves, tomato paste, achiote, coriander, cumin, and chicken stock. Blend until completely smooth. Set aside until needed.

Step 2

Rinse the rice and drain all the water. Place a large pan over medium heat and heat 3 TBSP of oil. When hot, add the rice. Stir continuously. After 3 minutes, mix in the small diced onion. If the pan over heats at any point, lower the heat. The rice needs to toast slow and even. Once toasted and golden brown, about 10-15 minutes, carefully pour in the blended sauce.

Step 3

Also, add the veggies, salt to taste, and one serrano cut in half lengthwise (do not cut through the stem.) Bring it back to a gentle simmer. Cover and let it cook on medium low heat. Try not to remove the lid too often. The rice is ready when the liquid has evaporated, about 25 minutes. And, the grains are nice and tender but not mushy. You can try a grain to make sure. Turn off the heat.

Step 4

See the tomato film around the edge of the pan? carefully fold it in with the rice. Immediately cover again and let it rest off the heat for another 5-10 minutes. Then, with a fork/spatula fluff the rice. And serve!