Classic Mexican Rice Recipes

AUTHENTIC MEXICAN RICE

Steps:

• Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
• In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
• Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
• Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.

MEXICAN RICE II

Steps:

• Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
• Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

EASY AUTHENTIC MEXICAN RICE

Steps:

• Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes.
• Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.

CLASSIC MEXICAN RICE

Steps:

• Covere the rice in hot water and set aside to soak for 15 minutes.
• Rub the rice,squeezing it to extract the starch.Drain,discarding the water.
• Rinse the rice in cold water,drain thoroughly ,and spread out on a cookie sheet or towel to dry for about one hour.
• Smash the garlic with the back of a knife and work to a paste.Chop/dice all vegetables according to the sizes indicated.
• Heat the oil in amedium pot over medium heat.Add the rice and fry,stirring constantly for about 2 minutes.Reduce the heat slightly ,add the garlic.and onion,and continue frying until the onion is tender,being carefull that it doesn't burn.
• Add the tomatoes,including all of their juices and the carrots.Cook until the tomato begins to soften.
• Add 1 cup of the broth,increase heat ,bringing to a simmer and cook,uncovered,until the broth is absorbed.
• Add the remaining broth,salt to taste,and the peas.Simmer for 3-5 minutes,or until most of the broth is absorbed.
• Cover,reduce the heat to low,and cook for 30 minutes.All of the liquid should now have been absorbed.
• Stir in cilantro,if desired.Serve hot.