Ah, Mexican rice—just saying those words brings me back to a tiny, bustling kitchen in Guadalajara where vibrant spices danced through the air. I remember the first time I tried making it myself.
It was a beautiful disaster. The rice was more like a sticky mess than the fluffy, flavorful side dish I had hoped for.
But after a few (okay, many) attempts, I finally got it right. And oh, the feeling of that first successful bite!
It was like a mariachi band playing in my mouth. Today, I’m sharing this easy, authentic Mexican rice recipe that you absolutely need to try.
It’s simple, yet it captures all the warmth and excitement of a Mexican fiesta. So, grab your apron—let’s make some magic happen!
Steps
- Rinse the rice in a fine mesh strainer until the water is clear to remove excess starch. Set the rice aside.
- Heat oil in a large saucepan over medium-high heat. Add the rice and stir frequently, cooking until it turns golden brown, approximately 10 minutes.
- Stir in tomato sauce, minced garlic, and chopped onion. Then, add tomato bouillon, salt, carrots, peas, and water, and optionally place serrano peppers on top.
- Bring the mixture to a boil, then cover, reduce the heat to low, and simmer for about 20 minutes until the water is absorbed.
- Remove the rice from the heat and let it rest for 5 minutes. Gently fluff with a fork before serving.
Ingredients
- Long-grain white rice, washed – 1 cup
- Canola or vegetable oil – 2 tablespoons
- Small onion, finely chopped – 1
- Garlic cloves, minced – 1 or 2
- Tomato sauce – 1/4 cup
- Tomato bouillon (granules or cubes) – 1 teaspoon (or substitute with chicken bouillon)
- Water (or chicken broth if omitting tomato bouillon) – 2 cups
- Salt – to taste
- Peas – optional, 1/4 cup
- Carrots, diced – optional, 1/4 cup
- Serrano peppers – optional, 1 or 2
Nutritional Values
Calories: 275kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Sodium: 394mg | Potassium: 164mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1865IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 0.7mg
FAQ
- Can I use brown rice instead of white rice in this recipe?
- Yes, you can substitute brown rice for white rice. However, you will need to increase the liquid by ½ cup and extend the cooking time to 40 minutes. Follow the same resting instructions afterward to ensure the rice is fluffy.
- What can I use if I can’t find tomato bouillon?
- If tomato bouillon is unavailable, you can substitute it with chicken bouillon. Alternatively, using chicken broth instead of water in the recipe can also add flavor and help achieve the desired color.
- Will adding serrano peppers make the rice spicy?
- Adding 1-2 serrano peppers on top of the rice while it cooks will impart extra flavor without making the rice spicy. It is an optional step for enhancing the dish’s taste.
- Can I prepare this Mexican rice in an Instant Pot?
- Yes, this recipe can be adapted for an Instant Pot. Follow the same steps, adjusting cooking times as necessary for your specific appliance, to achieve a similar result.
- Why is it important to rinse the rice before cooking?
- Rinsing the rice is crucial to remove the outer layer of starch, which helps prevent the grains from sticking together and ensures the rice cooks up light and fluffy.
Tips
- Rinse Thoroughly: Make sure to wash your rice until the water is clear. This step removes excess starch, helping the rice cook up fluffy instead of clumping together.
- Toast for Flavor: When you add the rice to the hot oil, allow it to toast until it turns a light golden brown. This adds a deeper flavor to your dish.
- Rest and Fluff: Allow the rice to rest for a few minutes after cooking, then gently fluff it with a fork. Avoid stirring, as this can make the rice mushy.
- Consider Bouillon for Color and Taste: Using tomato bouillon cubes can enhance both the color and flavor of your rice. If unavailable, substitute with chicken broth for similar results.
Equipment
- Fine Mesh Strainer – For rinsing the rice until the water runs clear.
- Instant Pot – If you want to try the Instant Pot version of Mexican rice.
- Blender – For blending fresh tomatoes, onion, and garlic if you choose the more authentic option over using tomato sauce.
