To make authentic Mexican rice, follow these key steps:
- Rinse and Toast the Rice
Rinse 1 ½ cups of long-grain white rice under cold water until the water runs clear to remove excess starch. Then, heat ¼ cup of vegetable or canola oil in a saucepan over medium-high heat. Add the rice and sauté, stirring frequently, until it turns golden brown (about 10 minutes). Toasting the rice adds great flavor and prevents clumping
- Add Aromatics and Tomato Base
Stir in minced garlic (about 1 teaspoon), finely diced onion (¼ medium), and ¼ cup tomato sauce (or 2 pureed tomatoes). Optionally, add diced carrots and peas for extra texture and nutrition. Also add 2 teaspoons of tomato bouillon (or chicken broth as a substitute) and ¼ teaspoon salt. You can add whole serrano peppers for flavor without much heat if desired
- Simmer the Rice
Pour in 3 cups of water (or chicken broth for more flavor). Bring the mixture to a boil, then cover and reduce heat to low. Let it simmer for about 20 minutes or until the water is fully absorbed and the rice is tender
- Rest and Fluff
Remove the pot from heat and let the rice rest, covered, for 5 to 10 minutes. Then gently fluff the rice with a fork to separate the grains and avoid mushiness
Optional Flavor Enhancements
- Add cumin or chili powder for a more earthy, spicy aroma typical of Mexican rice
- Use fresh tomatoes and homemade chicken stock for richer flavor
- Garnish with chopped cilantro, green onions, or a squeeze of lime before serving
This method yields fluffy, flavorful Mexican rice that pairs well with many Mexican dishes such as tacos, enchiladas, or grilled meats
