I haven’t made Mexican rice in awhile, so maybe my memory is foggy, but I’m not sure I’ve ever made a Mexican rice recipe quite this good. Rather than trying to grate a tomato, I simply blanched it which made the peel come off easily, then just chopped it up very fine. Scaling this down to two servings meant I had to improvise on the tomato sauce – I wasn’t about to open a can for a mere tablespoon or two. For those who might find themselves in the same situation, I used half the measurement in tomato paste and water instead and it obviously worked out great because this was simply delicious. Worth seriously considering for your go-to Mexican rice side dish.
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I haven’t made Mexican rice in awhile, so maybe my memory is foggy, but I’m not sure I’ve ever...