Momma Sanch’s Mexican Rice

Mexican rice is a staple in my household especially growing up and I might be completely biased but my mom makes the best mexican rice. My friends call her Momma Sanch hence the name of this recipe, but she taught me how to carry this recipe into my little family and Rob is forever grateful because he loves Mexican food. 

I will say it was a struggle mastering it at first because if you were raised in a hispanic family and you ask for a recipe it is literally chaos because we measure absolutely nothing out and everything is to taste or a spoon of this and a half a spoon of that. So last week I spent some time measuring out the seasonings for this recipe. 

A few tips. 1. make sure you brown your rice with your chopped onion and green pepper before adding water and seasonings. 2. use a pot or pan that has a lid because you HAVE TO cover it to let it cook nicely. 3. Simmer on medium so it doesn’t burn or stick to the bottom. 4. you may need to add a little water if water becomes to low and the rice isn’t cooked all the way. 5. Use white rice, doesn’t matter what kind. I have been using basmati but I’ve cooked with all kinds of white rice. 

Alright, here is my momma’s mexican rice recipe. Enjoy friend!

Momma Sanch's Mexican Rice

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Prep Time 5 mins

Cook Time 30 mins

Servings 4 People

Ingredients

  

Mexican Rice

• 1 Cup White Rice
• 1 Tbsp Canola Oil
• 1/4 White Onion Chopped
• 1/2 Green Bell Pepper Chopped
• 1 1/2 Cup Water
• 1 Tbsp Knorr Chicken
• 1 Tbsp Garlic Powder
• 1/2 Tbsp Cumin Powder
• 1/2 Can 4oz Tomato Sauce
• 1/2 tsp Salt or to taste

Instructions

 

• In measuring cup mix your water, cumin powder, knorr, and garlic powder. Set to the side.
• Add your oil in the pot or pan and brown your rice on a medium heat.
• Then add in your chopped onion and chopped green bell pepper and saute for about a minute with browned rice.
• Once your rice is browned and sauteed with onion and green bell pepper add in your measuring cup with seasonings and water, and stir with rice and chopped veggies.
• Add in half a 4 oz can of tomato sauce. Stir.
• Mix in your salt. You can add more or less. It is to taste.
• Cover pot or pan with lid and let it simmer on medium heat for about 20 minutes.
• A little water may need to be added if water gets to low and rice isn't fully cooked.
• All done. You now have a delicious Mexican rice to serve with your Mexican dishes.

Keyword Mexican Food, Mexican rice

Xo Natalie Z