Mexican Rice


  • 1tbsp Tomato Paste
  • 1/2tsp Onion Powder
  • 1/2tsp Garlic Powder
  • 1cup Long Grain White Rice
  • 3tbsp Corn Oil
  • 1 1/2cup Chicken Stock
  • 1tsp Salt


  1. In a small bowl, mix together tomato paste, onion and garlic powders, and 1/4cup water until homogenous. Set aside.
  2. Heat corn oil in a medium saucepan over medium-high heat. Once hot, add rice, stirring until toasted.
  3. Add in tomato mixture and cook down, stirring constantly 45-60sec.
  4. Stir in Chicken Stock and salt, bring to a boil and cover.
  5. Reduce heat to low, allow to simmer for 20min.
  6. Remove lid briefly to allow rice to breathe, take off heat and let to rest for 10min.