One Pot Mexican Rice
This One Pot Mexican Rice Recipe is infused with an extra burst of flavor using a secret time-saving ingredient: Salsa!
Equipment
- 1 Medium-sized pot with a tight fitting lid
Ingredients
- 1 cup long-grain white rice
- 2-3 slices bacon
- 1 small onion, diced
- 1 cup of your favorite salsa
- 1 cup cooking liquid, water or broth
- 2 packets Sazon
- salt, to taste
- cilantro
Instructions
- Cut 2-3 slices of bacon into strips. Saute in a Caldero (or any medium-sized pot with a tight-fitting lid) until almost crispy.
- Add the diced onions and cook them with the bacon until they soften.
- Add the salsa and then stir to combine
- Add the rice to a fine mesh strainer and rinse it until the water runs clear. Stir it in with the bacon, onions, and salsa ensuring each grain is coated in fat.
- Add Sazon and salt to taste.
- Now add the additional liquid of your choice. Remember the 1:2 ratio. Be sure to scrape the bottom of the pan to pick up all of the yummy bits of bacon stuck to the bottom.
- Bring it to a full boil and then stir the rice mixture one last time before you cover it and reduce the heat to simmer.
- Set the timer for 20 minutes. Don't be tempted to lift the lid at all during this time!
- Once the timer goes off, remove it from the heat and let it rest for 5 minutes before you lift the lid. Add the chopped cilantro and gently fluff it with a wooden spoon.
Notes
Top Tips:
- Rinse the rice before cooking to remove excess starch and achieve a fluffier texture.
- Remember to have a saucepan with a tight-fitting lid. This is super important! The standing rule in my house growing up was that once the lid went on the rice pot, you didn't touch it (unless you wanted your hand slapped) for the duration of the cook time!