Ingredients
Equipment
Method
Instructions
- Place a medium saucepan over medium heat and add 3 tablespoons butter. When the butter has melted, add 2 cups long-grain white rice and 1 tablespoon ground cumin. Sauté 1–2 minutes, stirring constantly so all grains are coated in butter.
- Pour the entire 24-ounce jar of chunky tomato salsa into the pot. After adding the salsa, refill the empty salsa jar with water and pour that water into the pot. Stir well to combine.
- Cover the pot with a tight-fitting lid and increase heat to bring the mixture to a gentle boil.
- Once boiling, stir the rice, reduce the heat to low so the mixture simmers gently, and replace the lid.
- Simmer on low for 10 minutes. After 10 minutes, uncover and stir once to prevent sticking, then cover again.
- Continue simmering an additional 5–10 minutes, until the liquid is absorbed and small vent holes appear on the surface of the rice.
- Remove the pot from heat and keep it covered for 5 minutes to allow the rice to steam. Fluff with a fork and serve warm.
Notes
Notes
Normally rice should cook, covered and completely undisturbed. Yet with the salsa added to this recipe it’s a good idea to stir the rice once in the middle of cooking, to protect the bottom from burning. Then cover and leave it alone until done.
If you want a less sticky version of Mexican Rice, rinse the rice thoroughly before starting. Then drain it well.
Normally rice should cook, covered and completely undisturbed. Yet with the salsa added to this recipe it’s a good idea to stir the rice once in the middle of cooking, to protect the bottom from burning. Then cover and leave it alone until done.
If you want a less sticky version of Mexican Rice, rinse the rice thoroughly before starting. Then drain it well.