Mexican Rice
Ingredients for 4 servings
- 300 g uncooked long-grain rice
- 50 ml oil
- 1 clove garlic, chopped
- Salt
- 1 jalapeño, seeded and finely diced
- One green and one red bell pepper, cut into thin strips
- 300 ml strained or finely chopped canned tomatoes
-
"Thunder Rub" by Rock'n'Rubs - 400 ml vegetable broth
- Juice of one lime
- if needed, a little water
- Add more chilies or chipotle in adobo sauce to taste
- Coriander leaves, chopped
Preparation
Step-by-step instructions
- 1
Preheat the pan
Heat a large cast iron skillet (fireproof) on the grill or stovetop with a little oil over medium heat.
- 2
Toast the flavor base
Add the onion and garlic, season with a little salt, and sauté for 2–3 minutes until translucent.
- 3
Toast the rice
Sprinkle in the beet rice and roast for 2–4 minutes, stirring constantly, until it turns lightly golden - this brings out a nutty aroma and a bit of texture.
- 4
Add the vegetables and liquid
Stir in jalapeños, bell peppers, tomatoes, lime juice, and broth. Season to taste with "Thunder Rub".
- 5
Cook
Let it simmer gently for 25–30 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.
Tip: If it gets too dry, add a splash of water as needed. - 6
Rest & fluff
Turn off the heat and let the pan rest, covered, for 3–5 minutes. Then fluff with a fork.
- 7
Season to taste & serve
Finish with salt or "Thunder Rub" to taste and sprinkle with chopped cilantro. Serve warm - perfect with BBQ, steaks, chicken, tacos & bowls.
Tips
- For extra Tex-Mex vibes, add corn kernels or black beans during the last 5 minutes of cooking.
- If you prefer a more tomato-forward flavor, replace part of the broth with strained tomatoes.
