Golden and fluffy with a savory depth from the chicken base, this Mexican-style rice is built on a simple technique: toast the grain in oil first, then simmer covered. The color and the nuttiness come entirely from that first step.
Ingredients
- 850 ml (3½ cups) long-grain white rice
- 140 ml (½ cup) liquid chicken base
- 1¾ L (7 cups) water
- 425 ml (1¾ cups) onion, diced
- 70 ml (¼ cup) canola oil
Instructions
- 1Heat the canola oil in a large pot over medium heat.
- 2Add the rice and onion. Stir and cook until both are golden brown, about 10–12 minutes.
- 3Add the water and chicken base. Stir once to combine.
- 4Bring to a boil, then cover tightly and lower to the gentlest simmer.
- 5Cook for 20 minutes without lifting the lid.
- 6Remove from heat. Let rest, still covered, for 5 minutes.
- 7Fluff with a fork and season with salt if needed.
Cook's Note
The rice and onion need to be genuinely golden before the liquid goes in, pale rice means you skipped the step that adds flavor. This takes longer than you think, closer to 12 minutes than 5.
Best Served With
Tacos, enchiladas, braised meats, or beans.
Why This Recipe Works
Toasting rice in hot oil coats each grain with fat, which keeps them from clumping when the water steams them. The chicken base provides saltiness and depth so the rice doesn't need much else.
Make It Yours
- Add a handful of frozen corn or diced carrot with the water.
- Stir in chopped cilantro and lime juice just before serving.
Leftover Strategy
Keeps refrigerated for 3 days. Reheat in a pan with a small splash of water, covered briefly to steam.
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Pairing
Side dish, pairings depend on the main.