Golden, lightly garlicky, and simple, this is a basic Mexican-style rice that serves as a workhorse side. Toasting the rice in oil with onion before the water goes in is what gives it the slightly nutty flavor and keeps the grains from sticking together.
Ingredients
- 2 cups (475 ml) long-grain white rice
- 1/2 cup (120 ml) onion, diced
- 1 cup (240 ml) water
- 1/2 tbsp granulated garlic
- 1/4 cup (60 ml) canola oil
- Salt to taste
Instructions
- 1Heat the canola oil in a wide pot over medium heat.
- 2Add the rice and onion. Stir and cook until both are golden brown, about 8–10 minutes.
- 3Add the water and granulated garlic. Stir once to combine.
- 4Cover tightly and lower to the gentlest simmer.
- 5Cook for 20 minutes without lifting the lid.
- 6Remove from heat, keep covered, and let rest for 5 minutes.
- 7Fluff with a fork, taste, and season with salt.
Cook's Note
Don't lift the lid while the rice is cooking, you'll let the steam out and the rice won't finish cooking evenly. Set a timer and leave it.
Best Served With
Tacos, enchiladas, grilled protein, or beans.
Why This Recipe Works
Toasting the rice in hot oil coats each grain with fat, which keeps them separate as they cook. Once the water goes in and the heat drops, the rice steams rather than boils, which is what makes it fluffy instead of mushy.
Make It Yours
- Add a handful of frozen corn or diced carrot when the water goes in.
- Stir in chopped cilantro and lime juice just before serving.
Leftover Strategy
Keeps refrigerated for 3 days. Reheat in a pan with a splash of water and cover briefly to steam.
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Pairing
Serves as a side, pairings depend on the main dish.