DinnerCountMexican Rice
This is a red rice side with a toasty, savory flavor. The dry rice toasts in oil with onion until most of the grains turn golden. Then garlic and cumin go in, followed by tomato sauce and broth. It simmers with the lid on, and nobody lifts the lid until it is done. It goes well with tacos, fajitas, or quesadillas, and it makes enough for six.
Ingredients (serves 6)
- White rice1½ cups
- Tomato sauce1 can (8 oz)
- Vegetable broth2 cups
- Yellow onion½ each
- Garlic clove2 cloves
- Cumin1 tsp
- Vegetable oil2 tbsp
- Salt½ tsp
How Much to Make for 2, 4, 6, or 8
For 2 people, you’ll need ½ cup white rice, about ⅓ of an 8 oz can of tomato sauce, and ⅔ cup vegetable broth.
For 4 people, you’ll need 1 cup white rice, about ⅔ of an 8 oz can of tomato sauce, and 1⅓ cups vegetable broth.
For 6 people, you’ll need 1½ cups white rice, 1 can (8 oz) of tomato sauce, and 2 cups vegetable broth.
For 8 people, you’ll need 2 cups white rice, 1⅓ cans (8 oz) of tomato sauce, and 2⅔ cups vegetable broth.
| Ingredient | For 2 | For 4 | For 6 | For 8 |
|---|---|---|---|---|
| White rice | ½ cup | 1 cup | 1½ cups | 2 cups |
| Tomato sauce | about ⅓ of an 8 oz can | about ⅔ of an 8 oz can | 1 can (8 oz) | 1⅓ cans (8 oz) |
| Vegetable broth | ⅔ cup | 1⅓ cups | 2 cups | 2⅔ cups |
| Yellow onion | ¼ each | ⅓ each | ½ each | ⅔ each |
| Garlic clove | 1 clove | 2 cloves | 2 cloves | 3 cloves |
| Cumin | ¼ tsp | ¾ tsp | 1 tsp | 1¼ tsp |
| Vegetable oil | 2 tsp | 1 tbsp + 1 tsp | 2 tbsp | 2½ tbsp |
| Salt | ¼ tsp | ¼ tsp | ½ tsp | ¾ tsp |
The amounts are rounded to what you can measure at home. Pounds are rounded to the nearest quarter or third, cups to the marks on a measuring cup, and spoons to real measuring spoons. An egg stays whole. Because of the rounding, some amounts are the same at two sizes.
- For 2: This recipe is written for 6 adult-size portions. You are cooking about 2 adult portions, which is roughly 0.3 times the recipe. This is less than the recipe assumes, and the same pot works. The times are the same.
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Steps
- Chop the onion into small pieces and finely chop the garlic cloves.
- Heat the vegetable oil in a medium saucepan over medium heat until it is hot but not smoking. Add the dry white rice and the onion, and cook for 5 to 6 minutes, stirring often. The rice is ready when most of the grains have turned golden.
- Add the garlic and the cumin and stir for about 30 seconds. Pour in the tomato sauce, the vegetable broth, and the salt, and stir once.
- Bring it to a boil, then cover and turn the heat down to low. Cook for 20 minutes without lifting the lid. Take the pan off the heat and let it rest, covered, for 5 minutes. The rice is done when the liquid has been absorbed and the rice is tender. Fluff it with a fork.
