Mexican Red Rice
- Cook Time
- Difficulty Level Easy
- 2 tablespoons olive oil or clarified butter
- 1 clove garlic, peeled
- 1 cup white rice, preferably Mahatma Basmati
- 1 teaspoon salt
- 1 Tablespoon tomato paste
- 1 cup reduced-sodium beef or chicken stock
- 1 cup water
- Heat oil or clarified butter in a medium pot over medium heat. Add garlic and cook, flipping garlic occasionally to prevent burning, until lightly browned. (The garlic will taste bitter if it gets burnt or too browned.)
- Leaving garlic in the pot, add rice and salt. With a wooden spoon, stir rice in the hot oil so that each piece of rice gets coated and lightly toasted.
- Add tomato paste and chicken or beef stock. Stir gently to evenly distribute tomato paste. When tomato paste is mostly dissolved, add water. Increase heat to high and bring to boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes or until all water is absorbed. Fluff with a fork and serve.
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