I follow my mom’s recipe for Mexican rice because it’s the best. But, the recipe makes portions for a family of five or six.
Now I have to make it for two, so I halved the recipe.
I also made it vegan, omitting the chicken broth and replacing it with water instead.
The results were perfect and just as delicious.
Half recipe Mexican Rice (vegan)
Ingredients (for 3-4 servings)
- ¾ cup rice (I use Mahatma)
- 1 garlic clove, peeled
- 1 tsp. Oil
- 1 ½ cups water
- 1 tsp. Salt
- 1 tomato, halved
- ¼ onion, chopped
Directions:
1. In a small pot with lid, heat oil. Then add garlic clove and rice. Toast for about 5 minutes moving the rice frequently.
2. Meanwhile blend tomato, onion, salt and half of the water.
3. When the rice begins to look and smell toasted (a couple minutes), stand back and add the blended tomato mixture. (Careful it will splash). Add the reming water and stir.
4. Turn heat to high and bring to a boil. Once boiling place lid on top and lower it to a simmer. Cook for 25 minutes at a simmer and do not open or disturb it.
5. After 25 minutes, let it sit 5 minutes after you’ve turned it off. Then fluff and serve.
Half recipe Mexican Rice (vegan)
Ingredients
Ingredients (for 3-4 servings)
- ¾ cup rice I use Mahatma
- 1 garlic clove peeled
- 1 tsp. Oil
- 1 ½ cups water
- 1 tsp. Salt
- 1 tomato halved
- ¼ onion chopped
Instructions
Directions:
- In a small pot with lid, heat oil. Then add garlic clove and rice. Toast for about 5 minutes moving the rice frequently.
- Meanwhile blend tomato, onion, salt and half of the water.
- When the rice begins to look and smell toasted (a couple minutes), stand back and add the blended tomato mixture. (Careful it will splash). Add the reming water and stir.
- Turn heat to high and bring to a boil. Once boiling place lid on top and lower it to a simmer. Cook for 25 minutes at a simmer and do not open or disturb it.
- After 25 minutes, let it sit 5 minutes after you’ve turned it off. Then fluff and serve.
