Mexican Rice

The correct name for Mexican rice is "sopa de arroz". The exact translation for sopa de arroz is rice soup. As a kid I never understood the meaning of the name for this rice. It wasn't until I started cooking that I realized why. "Sopa de fideo" is a very common Mexican soup and it takes about the same ingredients as the rice. Those ingredients being tomato, onion, garlic, and chicken bouillon cubes. This may not be an accurate answer but it sure does make sense to me.

Mexican rice is such a staple in my kitchen. It pairs so lovely with so many dishes like mole, barbacoa, and even soups. At first it seemed daunting to make. But, once I learned how to make it, it was so easy. Go ahead and try it for yourself. 😁

Ingredients:
1 Roma Tomato
1 chicken bouillon cube
2 tbsp or less of yellow onion (I don't like my rice to taste very oniony so I only add a small wedge)
1/4 tsp salt
1 garlic tooth
1 cup of jasmine rice
1 tbsp olive oil
water

Step 1: In a blender add the tomato, chicken bouillon cube, wedge of onion, garlic tooth, and salt. Pour a small amount of water enough to be able to blend all the ingredients together. Add more water as necessary to reach a 2 cup measurement.
*It took me a while to realize that blenders come with numbers on the cup. Those numbers refer to cups so just add water until you reach the two cup mark.

Step 2: In a medium sauce pan add the olive oil and rice. With a wooden spoon stir the rice on a medium high heat until the rice is nice and golden.

* It is a good idea to turn on your kitchen fan on because there will be some smoke coming from the rice.

* Do not walk away from this step. It is important that you constantly stir the rice so that is does not burn.

(Before)

(After)

* This is the level of toasting that I like my rice to be. This step varies because it is a personal preference on how people like their rice. Other people go lighter or darker. I like it to be just in the middle. 😊

Step 3: As soon as you are done with step 2 pour in all the liquid made in step 1. This will make it boil instantly so cover the rice and cook for about 25 minutes on low heat. 

*This step can be dangerous if not done right. Place the beak of the blender on the edge of the saucepan and pour. Make sure to keep your face and hands away from the top of the saucepan. 

*If this seems scary just turn off the heat after step 2 and let the rice cool off before you add your liquids. If you do this remember to bring to a boil before covering and cooking on low heat.

Step 4: Remove the lid and with a wooden spoon give it a little stir. This helps to fluff your rice and evenly distribute the flavor. If on this step you notice that the rice is not fully cooked just place the lid back on and continue to cook on low heat for a few more minutes. If it is completely cooked still place the lid back on and let it rest for about 10 minutes before eating. 

(Before fluffing and resting)

(After resting)