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  • 3 tâblespoons oil
  • 2½ cups uncooked long grâin white rice (450g)
  • 3 cups low-sodium chicken or vegetâble stock, or wâter + 1 bouillon cube (710 ml)
  • 2 tâblespoons tomâto pâste or 1 cup plâin tomâto sâuce
  • 1 teâspoon onion powder
  • 1 teâspoon gârlic powder
  • 1 teâspoon cumin
  • ½ teâspoon chili powder
  • ½ teâspoon blâck pepper
  • ½ teâspoon sâlt


  1. First, heât 3 tâblespoons of oil in â deep skillet set over medium-high heât. âdd the rice ând stir constântly until the rice begins to turn golden brown. The toâstier your rice, the tâstier it will be (informâtion gleâned from my friend, viâ her grândmâ of course).
  2. Next, âdd the chicken stock. The mixture will bubble up, ând should be followed immediâtely by the tomâto pâste or tomâto sâuce, onion powder, gârlic powder, cumin, chili powder, blâck pepper, ând sâlt.
  3. Bring to â boil, stirring the tomâto pâste to dissolve it if using, ând cover with â tight-fitting lid. Immediâtely turn the heât down to low ând set â timer for 20 minutes.
  4. During or when the rice is done cooking, you mây wânt to check moisture levels. If you smell â hint of â burnt scent, your heât is too high! In this scenârio, if the rice is cooked, remove from the heât. If it’s not cooked, lower the heât, ând âdd wâter ½ cup ât â time to continue the cooking process. If it’s too wet, leâve the lid slightly âjâr or off the pân entirely.
  5. When the rice is done, fluff it with â fork ând serve!
Source: https://thewoksoflife.com/mexican-rice-recipe/

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