Mexican rice please HELP!?

Question

How come whenever i try to make mexican rice, and i let it simmer for 20 minutes to evaporate the water, it burns at the bottom and sticks to the pan, i thought it was because i left it for too long, but if i leave it for shorter, the rice comes out sticky. i use tomate sauce, garlic powder, onion powder, salt 1 cup of rice 2 cups of water... ... if necessary please dont tell me any other ingredients besides these. i like the TRUE mexican way not some white version...

Answer 1

Probably you just need to stir it occasionally while it simmers. If the rice sits at the bottom for too long in a hot pan, it will burn on the bottom.

Answer 2

how about some asian version?  i usually cook it in a rice cooker with all the ingredients and it comes out perfect.

Answer 3

You start with enough veg oil to just cover the bottom of sauce pan. On medium heat add 1 cup rice and stir in til coated with oil til almost brown then go ahead and add your ingredients and 2 cups hot water,cover, and bring heat down to simmer and or low heat. In 20 minutes,stirring occasionally,you should have non sticky mexican rice.

Answer 4

make sure you use long grain rice, and add like a 1/2 cup more water ans when you simmer make sure the heat is on low, and that it's covered, let it sit like for 5 or 10 min before you fluff with a fork

Answer 5

Sounds like you're not covering the pot.

You're not trying to evaporate the water, you're trying to get the rice to absorb it.  Cover the pan so the water doesn't escape, and stir it every now and then.

Otherwise, the recipe sounds fine!