Why is my mexican rice so white?!

Best Answer - Chosen by Voters

Your supposed to toast the rice first and use tomato paste so it's not to waterey. You toast the rice in oil until golden and toasty then you add the tomato paste and carmelize it. Then the water/broth and seasonings before letting it cook on low heat, fluffing rice every 15 min.

Here's a similar recipe to what I make:

http://www.food52.com/recipes/1918_mexic…

Been making it so long that I don't even measure!

Next time don't add so much chicken broth...you want to have fluffy rice with the accent of chicken flavor in the background don't overdo it. The rice has already absorbed water so any additional moisture you add will just ooze out onto the plate.

yo utilizo El Sobre de "korn mi arroz" con mi arroz y me this venta perfecto.lo consigues en cualquier supermercado

you need to use chicken bullion. and the rice must be pan roasted in oil before simmering .

Try this, it's great!!

Mexican Rice

Prep Time:
5 Min
Cook Time:
25 Min
Ready In:
30 Min


Ingredients

* 3 tablespoons vegetable oil
* 1 cup uncooked long-grain rice
* 1 teaspoon garlic salt
* 1/2 teaspoon ground cumin
* 1/4 cup chopped onion
* 1/2 cup tomato sauce
* 2 cups chicken broth

Directions

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Melody

http://www.allrecipes.com/Recipe/Mexican…