Authentic Mexican Rice
User Reviews
5
Authentic Mexican Rice
Description
The recipe begins with rinsing rice to remove excess starch, then toasting it in neutral oil until lightly golden. Tomato sauce, garlic, onion, tomato bouillon, salt, diced carrots, peas, and water are added along with optional serrano peppers for gentle flavoring. The mixture simmers covered until the liquid is absorbed, producing a fluffy texture and infused tomato flavor.
The rice has a tender texture with tender vegetables throughout and a light tomato taste balanced by the savory tomato bouillon. The brief toasting step adds a slight nuttiness and helps keep the grains separate after cooking.
This rice accompanies a variety of Mexican dishes, bringing a mild, aromatic base that complements spiced proteins and salsas. It can be served alongside traditional meals or as a colorful plate addition.
Rinsing rice is important for fluffiness. Substituting brown rice requires more liquid and longer cooking time. Tomato sauce can be fresh blended for enhanced authenticity. Serrano peppers give flavor without heat. An Instant Pot adaptation can shorten cooking.
Ingredients
- 1 1/2 cups long grain white rice *
- 1/4 cup neutral cooking oil vegetable or canola oil, generic cooking oil
- 1 teaspoon garlic , minced
- 1/4 medium onion , finely diced
- 1/4 cup tomato sauce , or 2 pureed tomatoes*
- 2 teaspoons tomato bouillon granulated, or cubes*
- 1/4 teaspoon salt
- 1 carrot , diced
- 1/2 cup pea (frozen or fresh)
- 3 cups water
- 1-3 whole Serrano peppers , optional
Instructions
- 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.
Notes
- Rinse rice thoroughly before cooking to remove starch and prevent clumping.
- Use long-grain white rice for the best texture; if using brown rice, increase liquid by 1/2 cup and cook about 40 minutes.
- Fresh blended tomatoes with onion and garlic can replace tomato sauce for a fresher taste.
- Tomato bouillon adds characteristic color and flavor; substitute chicken bouillon if unavailable.
- Serrano peppers are optional and add flavor without significant spice.
- Instant Pot cooking method is available for faster preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Sodium | 394mg | 16% |
| Potassium | 164mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1865IU | 37% |
| Vitamin C | 8mg | 9% |
| Calcium | 23mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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