The secret to making perfect Mexican rice begins with the rice. Mexican rice does not contain tomato sauce. To make the rice you will need; long grain rice, oil, garlic, tomatoes, onion, green bell pepper and chicken broth.
You will want to prepare your chicken broth in advance. You can use chicken base, Knorr chicken base cubes, or canned chicken broth.
Roast one or two medium size tomatoes to remove the skin and chop into small pieces. Depending upon your taste, finely chop 2 to 3 cloves of garlic, ½ of a medium size onion and a small green bell pepper.
Place about ¼ Cup of oil in a mid-size saucepan. When the oil is hot, add 1 ½ Cups of long grain rice. Fry the rice until it becomes light brown in color. Add about 2 ½ Cups of chicken broth.
Salt to taste. Beware if you are using chicken base or cubes. They often contain a lot of salt. You can always add salt before serving.
Slowly add the rest of the ingredients and stir to just enough to mix everything together. Turn burner down to low and place a lid on the pan. Let simmer until the rice is tender. Turn burner to off and let sit for five minutes. You never want to stir the rice. Take a fork and gently fluff the rice, before serving.
If you want to cut the cooking time in half, you can use precooked rice. Follow the same instructions. Do not use instant rice!
Now you are ready to serve.
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