Taco night is a frequent occurrence in our house with home-made guacamole (my 12yo’s totally got this one!), Amy’s organic refried beans, pan-seared Mahi fillet and shredded brussels sprouts (with Trader Joe’s Soyaki Sauce) being the usual faire. A few times in the past, not knowing how to make mexican rice, I’ve even brought in the rice from our favorite nearby restaurant. But, I figured it was time I learned how to make mexican rice, also known as Sopa de Arroz. Turns out it was super easy.

How to Make Mexican Rice

The whole process of making the rice takes about 20 to 30 minutes with a few simple ingredients. Here’s what you’ll need:

1 cup long-grain rice

2 tomatoes, quartered

1 medium onion, quartered

2 cloves garlic

1 cube of Rapunzel Vegan Bouillon

2 cups of water

1 tsp paprika

Pinch of cayenne pepper

Boil the 2 cups of water to dissolve the bouillon cube to make the broth. Blend the tomatoes, onions, garlic and the broth together in a food processor (Vitamix is the real deal!), add in the paprika, cayenne and salt to taste. A little extra salty is better. With 2 tbsp of olive oil in a heated pan, sauté the rice until slightly brown.

CAREFUL NOW.

Slowly pour the vegetable broth over the rice. I almost burned myself here since the pan was deceptively hot, and it was hard to tell. Should’ve paid more attention. Bring to a boil, cover and then simmer for 20ish minutes without stirring. And no peeking! I checked at 20 minutes and found that it needed just a couple of more minutes until the water was completely absorbed. That’s it! This one’s a definite keeper. Now I just need to learn how to make frijoles and I’ll be all set.

Do you know how to make mexican rice? What else do you put in it?

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