My mom has been making this rice since before I can remember and I still get excited every time I smell it cooking on the stove. It is crazy to me how it can have the same basic ingredients as most Mexican rice dishes, but still be so uniquely hers.
So with her permission, I am sharing this recipe with all of you. Enjoy!
*This recipe makes a lot of rice — about 8 cups — so cut the ingredients in half if you want a smaller portion. I like to make this size batch once a week and spread it out for several meals. Tacos, rice and beans, buddha bowls, rice stew dishes.. the options are endless.
*The turmeric is optional, but it adds a number of health benefits and a beautiful golden hue.. so why not?!
- 2 cups uncooked rice (we use sprouted brown rice)
- 4 T oil
- 1/2 bell pepper, sliced
- 1/2 onion, sliced
- 5-6 cloves garlic
- 4 cups water or vegetable broth
- 1 T cumin
- 3 T tomato sauce
- 1/2 T black pepper
- 1 T salt
- Optional: 1 tsp turmeric
- Add oil to pan and fry the rice until slightly brown.
- In a separate pot, boil the water/broth, cumin, tomato sauce, turmeric, pepper and salt.
- Once rice is brown, add garlic, onion and bell pepper. Stir for 2-3 minutes.
- Add boiling water mixture and stir.
- Cover and simmer on medium heat for 20 minutes. Do not remove cover during this time.
- Turn off stove after 20 minutes and let rice sit covered for another 5 minutes.
- Remove cover and fluff rice with a fork.