Best 5 My Very Own Mexican Rice Recipes
Unleash your inner chef and embark on a culinary journey to create the most delectable Mexican rice dish that will tantalize your taste buds and transport you to the vibrant streets of Mexico. With its aromatic blend of spices, colorful ingredients, and fluffy texture, this classic dish is a staple in Mexican cuisine and a favorite among food enthusiasts worldwide. Whether you're a seasoned cook or just starting your culinary adventure, this guide will provide you with the essential steps and tips to create a mouthwatering "My Very Own Mexican Rice" that will impress your family and friends.
Here are our top 5 tried and tested recipes!
MEXICAN RICE
Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! I don't own a rice cooker but some people have had disappointing results using one. You will also need to adjust your cooking time if you want to use brown rice. I recommend following the cooking instructions as directed. Proceed at your own peril if you stray. Enjoy.
Provided by Pot Scrubber
Categories Long Grain Rice
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Adjust rack to middle position and preheat oven to 350.
- Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
- Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
- Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
- Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
- Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
- Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
- Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
- Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
- Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
- Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
- Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
- You'll love this rice! Money back guarantee.
MY FAVORITE MEXICAN RICE
I found this on a different recipe site and tweaked it a little to suit our tastes. It's our favorite Mexican rice that we've tried.
Provided by wakkojenni
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 28.4 g, Cholesterol 25.1 mg, Fat 15.7 g, Fiber 1.2 g, Protein 9.8 g, SaturatedFat 6.5 g, Sodium 1053.1 mg, Sugar 2 g
EASY AUTHENTIC MEXICAN RICE
This Mexican rice is cooked with onion powder, garlic powder, and tomato sauce for an easy side dish. Add green bell pepper, red bell pepper, or fresh tomato to the rice before simmering for extra flavor and color, according to your family's taste. Use chicken stock in place of water for even more savory flavor.
Provided by PattyBluebird
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 21.1 g, Fat 7.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 124.1 mg, Sugar 1.5 g
MY OWN MEXICAN RICE
I kind of made this up from all different recipes, and it met our needs...it's light and and the aroma from the basil and rosemary is "outta-sight! A great side dish for Mexican/Southwestern meals (or Vegans!)
Provided by HEP MEP
Categories Rice
Time 45m
Yield 3-5 serving(s)
Number Of Ingredients 12
Steps:
- Sauté green peppers, onion, and garlic in oil in a frying pan or electric skillet with rosemary and basil until vegetables are tender.
- Stir in rice, tomato, salt, pepper and picante to taste- cook and stir for about 5 minutes.
- Add water; cover and cook on low till rice is done, stirring occasionally.
MY VERY OWN MEXICAN RICE
My family asks me to make this side dish when I am serving either tamales or tacos. This rice is very flavorful and easy!
Provided by Tara Caputo @Taralynne
Categories Rice Sides
Number Of Ingredients 8
Steps:
- 1. In a stockpot add oil (medium heat) until oil gets hot, add rice and fry until lightly browned about 10 minutes, before rice is just about done add onion. Make sure to stir rice constantly to prevent burning.
- 2. When rice is lightly browned add tomato sauce and enough water just to cover rice. Add to that salt, pepper,garlic powder,sazon and cumin. Stir. Bring to boil.
- 3. Once rice is boiling, cover and cook approximately 15 minutes until water is absorbed (do not open lid while rice is cooking or stir rice while cooking).
- 4. When rice is cooked remove from heat and allow 10 minutes before taking off cover. After 10 minutes serve and enjoy!
Tips:
- Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the taste of your Mexican rice. Look for day-old rice, which will cook more evenly and have a better texture.
- Rinse the rice before cooking. This will remove any starch and help the rice cook evenly. Rinsing the rice also helps to prevent it from sticking together.
- Use the right amount of water. The general rule of thumb is 1 cup of rice to 1 1/2 cups of water. However, you may need to adjust this ratio depending on the type of rice you are using.
- Cook the rice over low heat. This will help the rice cook evenly and prevent it from sticking to the pan.
- Do not stir the rice while it is cooking. Stirring the rice will release starch and make it gummy. Simply cover the pan and let the rice cook undisturbed.
- Let the rice rest before serving. Once the rice is cooked, let it rest for 5 minutes before serving. This will allow the rice to absorb any remaining liquid and fluff up.
Conclusion:
Mexican rice is a delicious and versatile dish that can be served with a variety of Mexican dishes. It is also a great make-ahead dish, as it can be reheated and served later. Whether you are making it for a special occasion or a weeknight meal, Mexican rice is sure to be a hit.
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