Ingredients:

  • 2 cups (400g) long-grain white rice
  • 3 tbsp (45ml) avocado oil
  • 1 medium (110g) yellow onion, finely diced
  • 4 cloves (20g) garlic, minced
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) smoked paprika
  • 3 cups (710ml) chicken broth (low sodium)
  • 1 cup (240ml) tomato sauce
  • 1 tbsp (15g) tomato bouillon

Instructions:

  1. Place the long grain white rice in a fine mesh strainer. Rinse under cold running water for 60 seconds until the water runs clear. Shake well to remove excess moisture.
  2. Heat avocado oil in a Dutch oven over medium high heat. Add the rinsed rice and stir constantly for 5–7 minutes until grains turn deep golden brown and smell nutty. This is where the flavor of your Mexican Rice begins.
  3. Add the diced onion to the pot. Sauté for 3 minutes until translucent.
  4. Stir in the minced garlic, cumin, and smoked paprika. Cook for 30 seconds until aromatic.
  5. Pour in the chicken broth, tomato sauce, and tomato bouillon. Stir well, scraping the bottom of the pot to incorporate any browned bits.
  6. Bring the mixture to a boil. Immediately reduce heat to low.
  7. Cover with a tight lid and simmer for 18–20 minutes without lifting the lid. Alternatively, place the covered pot in a 350°F / 175°C oven for 25 minutes to finish the Mexican Rice.
  8. Remove the pot from the heat. Let the rice sit, covered, for 10 minutes.
  9. Fluff with a fork and serve.