Learning how to make Mexican Rice was a labor of love for me. Someone very close to me used to make this rice and I loved it. Aurora was like family to me and there isn’t a day that goes by that I don’t miss her. She was not only gentle and loving but happened to be a talented home cook. She never used recipes; everything was off the top of her head and always turned out perfectly. When I would ask her for a recipe Aurora would shake her head, laugh, and tell me there was no recipe. Nothing out of Aurora’s kitchen came from a cookbook or was learned in a class. She learned everything from years spent in the kitchen watching her mother cook.
Perhaps in making this rice I was chasing her memory. The rice she made was comforting and delicious. This was her signature dish, and I wanted something like it for my family. The rice’s restaurant worthy taste made this a family staple. We love this rice with grilled chicken, tacos, or saddled up next to enchiladas.
- 1 Tablespoon Canola or vegetable oil
- 3 cloves peeled garlic
- ½ brown onion (cut in half again but held together by stem)
- 1 cup white long grain rice (rinsed)
- 4 oz tomato sauce (half of a small can)
- 2 cups water
- ½ teaspoon salt
- Rinse rice and set aside.
- Heat 1 Tablespoon Oil over medium heat.
- Add onion and garlic for a couple of minutes to flavor the oil. Don't burn the garlic.
- Add rinsed rice and stir continuously to toast the rice. About 3-4 minutes.
- Stir in tomato sauce.
- Add water and salt. Stir to combine.
- Bring to a boil. Cover and lower heat to medium low.
- Cook for 10-15 minutes.
- Remove onion and garlic. Fluff with fork and serve.
*I check my rice at 10 minutes but it's usually done around 13-14 minutes.
*Toasting rice gives it a nutty flavor.