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Mexican Rice for Enchiladas
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Prep Time:
20
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
40
minutes
minutes
Course:
Side Dish
Cuisine:
Mexican
Servings:
10
Author:
Chef Dario and Anita
Ingredients
700
grams
long grain rice
350
grams
tomato puree
90
grams
chopped onions
2
garlic cloves
1.75
litres
chicken stock
Salt to taste
US Customary
-
Metric
Instructions
Rinse the rice and soak for 30 minutes and drain well.
Heat oil in a pot, add rice and stir over moderate heat until lightly brown.
Add garlic, onions and tomato and cook until mixture is dry.
Add the stock or water and salt and simmer uncovered over medium heat until liquid absorbs.
Cover the pot, turn the heat extremely low and cook for an additional 5 to 10 minutes or until rice is cooked.
Remove from the stove and set aside for next use.
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