Mexican Rice | Arroz Rojo - Gordita Supreme Recipes

One of the most famous dishes that everyone learns how to make is Mexican tomato rice. Unfortunately, I could not master this dish for the life of me until now. So, I will share with you how I was able to make my rice soft and not CRUNCHY OR MUSHY! The secret is to keep your skillet covered at all times and not open it up until the time is up. Now, on that note, you may add any vegetables to this rice including peas, carrots, and onions. I decided to make mine plain just because I wasn't sure if it would come out right and did not want to waste any of the veggies. The things you will need are...

1 cup of white rice
2 cups of water
1 small can of tomato sauce
1 teaspoon of salt
1 tablespoon of garlic powder/salt or garlic cloves
1 half onion or some onion powder
1 tablespoon of oil

1. Heat up the skillet with the oil.

2. Once the oil is heated up pour in the rice.

3. Stir until rice is golden brown.

4. Add the can of tomato sauce.

5. Mix the tomato sauce thoroughly.

6. Add your desired spices & or veggies.

7. Add the 2 cups of water.

8. Let come to a boil on high.

9. Once it come to a boil, lower heat to low and cover the skillet.

10. Let the rice sit on low heat with the cover on for 20 minutes. Then, turn off the stove and let sit for another 20 minutes. Do no remove the lid, stir or disturb the rice during this time. If you have a glass cover, you might be able to see if the rice is fluffy after the 40 minutes. Remove cover and stir rice it should be soft and not mushy.