Make Mexican Rice

Mexican rice is a basic recipe that can be adjusted to suit your tastes--mild and sweet or blazing hot for courageous diners. You can cook Mexican rice to be ready for the table in only 30 to 45 minutes. The result will be a hot, tasty dish that will provide enough to serve six people. Keep the ingredients on hand for a simple Mexican rice dish so you can put this tasty and inexpensive dish together with very little effort.

Ingredients

Mexican rice:

  • 1 tablespoon extra virgin olive oil or canola oil
  • 1 cup white rice
  • 2 garlic cloves, chopped
  • 2 cups water or chicken broth
  • 1/2 cup chopped white onion
  • 1 Roma tomato, cut into four equal pieces
  • 1/4 cup tomato sauce or tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon powdered chicken bouillon
  • 1 jalapeno pepper, or pepper of choice
  • Lime slices
  • Salsa

Mexican rice, pre-cooked:

  • 1 cup white rice, short grain
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 1 garlic clove, diced
  • 1 teaspoon basil, torn
  • 1 teaspoon green onion, diced
  • Salt and pepper to taste
  • 1/2 cup Mexican salsa
  • 1 hot pepper of choice, diced

Steps

Mexican rice

  1. Place 1 tablespoon of extra virgin olive oil or canola oil into a large, heavy saucepan. Heat the oil, then stir 1 cup of uncooked white rice into the hot oil. The rice should be evenly coated with oil.
  2. Stir the rice to coat, then allow the rice to cook until it begins to turn golden. Once the rice begins to turn golden, continue cooking, stirring frequently to prevent burning. Cook until the rice is evenly browned.
  3. Mince or chop two garlic cloves. Stir the garlic into the rice when the rice is nearly brown.
  4. Pour 2 cups of cold water or chicken broth into the browned rice. Add 1/2 cup chopped white onion, 1 Roma tomato chopped into 4 equal chunks, ¼ cup tomato sauce or tomato paste, 1 teaspoon cumin, 1 teaspoon powdered chicken bouillon and 1 sliced jalapeno pepper, or the pepper of your choice. Stir the mixture well.
  5. Reduce the heat to medium-low, then cook the Mexican rice for 20 to 30 minutes. If you want fluffy Mexican rice, don't be tempted to peek at the rice until at least 20 minutes has lapsed. The Mexican rice is done when the moisture has been absorbed and the rice is fairly dry.
  6. Serve the Mexican rice with a few fresh lime slices and salsa. Mexican rice can be served as a side dish with chili, enchiladas, burritos or tacos, or wrap the rice in a tortilla shell with beans, corn, hot sauce and cilantro, or the fillings of your choice.

Mexican rice, pre-cooked

  1. Cook the short grain rice 24 hours ahead of time. Remove from the heat, drain and allow to cool. Then allow to set in the fridge for 24 hours. This will make for light and fluffy rice.
  2. Add 3 tablespoons olive oil to a frying pan. Heat on high.
  3. Remove the rice from the fridge. Mix in the cold rice along with the onion with garlic. Cook until it turns brown.
  4. Add in the basil and green onion, salt and pepper to taste, and the Mexican salsa. Finally, add a hot pepper of your choice.
  5. Cook until the dish turns dry, light and fluffy. The rice should not stick together.
  6. Serve immediately.



Tips

  • Mexican rice can be finished in the oven, if desired. After the ingredients have been added to the rice, place the rice in a 1-quart casserole dish. Place the rice in an oven that has been pre-heated to {{safesubst:#invoke:convert|convert}}. Cover the casserole dish with a lid or aluminum foil, then bake the Mexican rice for 30 to 40 minutes, or until the rice is tender and fairly dry.
  • Add chopped green pepper or sliced olives along with the chopped onions and other ingredients, if desired.

Things You'll Need

  • Large saucepan with lid
  • Cutting board
  • Sharp knife

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Sources and Citations

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