Mexican rice

Sarah — Fri, 15 May 2026 00:58:42 GMT

← Older revision		Revision as of 00:58, 15 May 2026
Line 2:		Line 2:
	[[Category:Cuisine:Mexican]]		[[Category:Cuisine:Mexican]]
	[[Category:Base:Grains]]		[[Category:Base:Grains]]
	~~[[Category:Prep:Instant_Pot]]~~
	[[Category:Prep:Stove]]		[[Category:Prep:Stove]]
	[[Category:Dietary:Gluten_free]]		[[Category:Dietary:Gluten_free]]
Line 13:		Line 12:

	* 2 cups white rice, preferably long grain		* 2 cups white rice, preferably long grain
	* ~~2 to~~ 2 1/2 cups water		* 2 1/2 cups water
	* 1/4 cup vegetable oil		* 1/4 cup vegetable oil
	* 1 small onion, or 1/2 medium onion, finely diced		* 1 small onion, or 1/2 medium onion, finely diced
Line 39:		Line 38:

	==Directions==		==Directions==
	~~If using Instant Pot:~~ Add oil, onion, garlic and rice to pot~~. Set pot to saute~~. Saute ~~ingredients~~, stirring occasionally, until rice is well-toasted and light golden brown, about 6-8 minutes. Add 2 cups water, vegetables, tomato paste, Caldo de Tomate, chile powder if using, and 1/2 tsp salt; stir. ~~Place~~ lid ~~on pot, set valve~~ to ~~seal,~~ and cook ~~on manual high pressure for 4 minutes with keep-warm disabled. Once done cooking~~, ~~allow 10 minutes for natural pressure release~~, ~~then open valve~~ and ~~remove lid~~. ~~Stir and salt~~ to taste.		Add oil, onion, garlic and rice to a large pot or dutch oven. Saute on medium-high, stirring occasionally, until rice is well-toasted and light golden brown, about 6-8 minutes. Add 2 1/2 cups water, vegetables, tomato paste, Caldo de Tomate, chile powder if using, and 1/2 tsp salt; stir. Loosely cover pot with lid and bring to a boil. Reduce heat to low and cook at a very low simmer, stirring occasionally, until water is absorbed and rice is fluffy, about 25-30 minutes. Salt to taste.

	~~If using stovetop: Add oil, onion~~, ~~garlic and rice to a large pot~~ or ~~dutch oven. Saute on medium-high, stirring occasionally, until~~ rice ~~is well-toasted and light golden brown~~, ~~about 6-8 minutes~~. ~~Add 2 1/2 cups water, vegetables, tomato paste, Caldo de Tomate, chile powder if using~~, and ~~1/2 tsp salt; stir~~. ~~Loosely cover pot with lid and bring to a boil. Reduce heat to low and cook at a very low simmer, stirring occasionally, until water is absorbed and~~ rice ~~is fluffy, about 25-30 minutes. Salt to taste~~.		Do not attempt to make this, or any other rice, in an Instant Pot. They burn short grain rice, and often produce underdone long grain rice. I've had so many unpredictable failures that I'm not sure why people insist on cooking rice in them.

Sarah and Kara's Recipes - Recent changes [en]

Mexican rice