Growing up we used to go to Acapulco Restaurant any time we wanted Mexican food. In our house the closest we got to homemade Mexican was tacos made with the Lawry’s seasoning packets. So going to a restaurant that had little tortilla warmers and fresh chips and salsa was pretty exciting. My favorite part though, aside from hearing the sizzle of the fajitas my mom would order, was the rice they served on the side. That delicious red seasoned rice.
This dish is similar to that rice and takes five minutes longer than it would to make a basic white rice. We almost never make basic white rice unless a recipe is more authentically delicious with it. Unless we make our favorite Brown Rice, a flavored rice is on the menu. This is one of two recipes I use for Mexican or Spanish dishes, the second being a recreation of Chipotle’s Cilantro Lime Rice.
We start by getting out a nice heavy bottomed pot. Heat the oil and brown the onions. Put the rice into the pot and cook until it starts turning a different shade of white. Don’t brown the rice or the flavor will be more nutty and possibly taste singed. Add in the broth and salsa. Stir until all the rice is coated and bring to a boil. Turn it down to a simmer, and cook, covered, for 20 minutes. Turn off the heat and leave covered for an additional 10 minutes. Fluff the rice to mix the tomato salsa back in to the rice. Top with some cilantro.
Toasted Mexican Rice
- 2 tablespoons oil
- 1/4 cup chopped onion
- 1 1/2 cups uncooked white rice
- 2 cups chicken broth
- 1 cup salsa , I use my Guapo's Salsa
Heat oil in a large, heavy skillet over medium heat.
Stir in onion, and on medium high, cook for a few minutes until it begins to brown.
Add rice and cook until the rice starts to turn a brighter shade of white. Do not brown the rice.
Add in the chicken broth and salsa.
Stir and bring to a boil. Once boiling, lower the head and simmer for 20 minutes.
After 20 minutes, turn off the heat and let sit for 10 minutes covered.
Fluff rice with a fork to mix the salsa back into the rice.