Disclosure: This post is sponsored by Latina Bloggers Connect on behalf of Hunt’s Tomato Sauce. The opinions are 100% my own, and the recipe is one passed on to me by my Grandfather.
I can still hear my grandfather telling me in his authoritative voice “You gotta fry the rice till it looks burned, keep mixing it.” I remember at the time I used to think “burned: has this old guy lost his marbles? Who wants their rice burned.” I think back to those days when I was just learning to cook and rice seemed like such a daunting hurdle to jump. The intimidation of making a flakey rice that didn’t turn to mush seemed impossible. I used to watch my grandfather hoping for a master lesson of Mexican Rice cooking. He would fry the rice and onion until it was golden brown or as he described it burned, that was always my signal that the Hunt’s tomato sauce was sure to follow. He would allow me to pour the tomato sauce into the pan and over the rice. I loved the sound of the sizzle the tomato sauce made when it hit the hot rice, and how it bubbled along the edges. The heavenly scent of Mexican rice filled the air and I knew I was halfway there. The most challenging part was how to boil the rice once the broth went in. My Grandfather would say “Let the broth boil, then cover the pan with the lid and lower the flame to a simmer for 20 minutes, and you’ll have perfect rice, worthy of being in the movies.”
Many authentic Mexican dishes call for the use of tomatoes, and Latinos are known for using fresh, natural, quality ingredients when they cook for their families. My Grandfather was no different and passed down his tradition of quality ingredients to make sure we were eating right. This is the way my grandfather made his rice, and it’s the way I continue to make it today…. always using Hunt’s 100% natural tomato sauce.
Ingredients for Mexican rice:
- 1 – tablespoon vegetable oil
- 2 – cups long grain rice
- 1 – onion (chopped)
- 2 – cloves garlic (minced)
- 8- oz. Hunt’s tomato sauce
- 3 – cups chicken or vegetable broth
- a pinch of oregano
- 1/2 – teaspoon salt
- 1/2 – teaspoon black pepper
- In a frying pan (fit with a lid) over a medium high flame, add in vegetable oil and allow to get hot.
- Once oil is hot add in rice, and mix to make sure all rice is coated in oil. Cook for 5 to 7 minutes or until lightly brown.
- Once rice is browned add in onion and garlic. Mix to combine. Cook for an additional 5 to 7 minutes or until rice is browned and is starting to look slightly burned.
- Pour in the Hunt’s tomato sauce, and mix to combine.
- Pour in the broth.
- Allow the broth to come to a boil.
- Once the broth is boiling. Cover with the lid, and lower the flame to a simmer. Cook for 20 minutes.