Easy Mexican White Rice
User Reviews
5
Easy Mexican White Rice
Description
The recipe begins by sautéing finely chopped onion and minced garlic in extra virgin olive oil until tender, imparting a gentle sweetness. Unwashed jasmine or similar long-grain rice is then added and toasted until it emits a nutty aroma. Seasoned hot water with chicken bouillon or kosher salt is poured in, and frozen mixed vegetables are stirred in before simmering the rice covered on low heat, absorbing all the liquid.
After resting, the rice is gently fluffed and optionally folded with fresh cilantro for added freshness and color. The resulting rice is delicate yet fluffy with aromatic undertones from toasted rice and sautéed aromatics.
This Mexican White Rice works well as a side for Mexican dishes or other cuisines needing a mild, savory rice base. Its inclusion of mixed vegetables adds subtle sweetness and texture contrast. The oil-to-rice ratio helps keep grains separate and lends a light richness.
The notes provide detailed instructions for storing leftovers up to 5 days refrigerated, reheating methods that preserve texture, and freezing guidelines up to 3 months, ensuring the rice can be prepared ahead and maintained well.
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 yellow onion finely chopped, small
- 2 garlic minced, large cloves
- 1½ cups white long-grain rice , such as Jasmine rice
- 2-¾ cups water , hot
- 3 teaspoons chicken bouillon granules Knorr brand; or 2 teaspoons kosher salt; adjust to taste
- 1 cup mixed vegetables frozen
- ⅓ cup cilantro optional, finely chopped
Instructions
- Heat 4 tablespoons of extra virgin olive oil in the large nonstick pot over medium heat. Add the onions and garlic and cook, occasionally stirring, until the onion is tender, about 5 minutes.
- Add the unwashed, dry rice and stir it frequently until toasted, and it begins to smell nutty, similar to popcorn, for about 4 to 5 minutes—season with 2 teaspoons of Knorr chicken bouillon or 1 teaspoon kosher salt.
- Add the water and bring to a boil. Stir in the frozen mixed vegetables and serrano chile, reduce the heat to low, cover, and cook, undisturbed, for 7 minutes or until the liquid has been absorbed. Remove the pot from the heat and let stand, covered, for 5 minutes. Meanwhile, chop the cilantro; set it aside.
- Gently fluff the rice to release the steam. Fold in the cilantro. Transfer to a bowl and serve immediately.
Notes
- Store leftover Mexican white rice in an airtight container in the refrigerator for up to 5 days.
- Reheat rice by sprinkling water over it, covering, and microwaving for short intervals until hot, or reheat gently on the stovetop with a splash of water.
- Make the rice up to 4 days ahead and keep refrigerated in an airtight container.
- Freeze cooled rice in airtight containers or freezer bags for up to 3 months; thaw overnight in the refrigerator before reheating.
User Reviews
Overall Rating
5
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