Best 3 Ole Fluffy Mexican Rice Recipes

MAMACITA'S MEXICAN RICE

Steps:

• Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
• Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
• Stir peas and carrots into cooked rice; garnish with cilantro.

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.

OLE! FLUFFY MEXICAN RICE

Steps:

• NOTE: DO NOT SKIP THIS STEP IF YOU WANT FLUFFY RICE! MEASURE 1 1/2 cups long grain white rice into a large re-sealable container; COVER rice completely with very hot water; REPLACE lid and let rice sit for 15 minutes; DRAIN rice in a large mesh sieve; RINSE rice under constantly running cold water for 1-2 minutes; ALLOW rice to drain well.
• SET oven rack in the center position; PREHEAT oven to 350°F.
• IN the large bowl of a food processor with the blade intact, add 1/2 medium onion, 1/2 (seeded) green bell pepper (or 1 large seeded fresh jalapeno pepper), and one large fistful of fresh cilantro leaves; PULSE vegetables until finely chopped.
• IN a large, heavy oven-safe pot (with an accompanying tight-fitting lid) add 2 tablespoons hickory bacon drippings and 1 tablespoon vegetable oil (or 3 tablespoons vegetable oil); WARM fat over medium heat.
• ADD the rinsed drained rice to pot; SAUTE, stirring often just until rice begins to turn light golden; MEANWHILE, crush 2-3 garlic cloves using a garlic press; MASH crushed garlic in a small bowl with 1/2 teaspoon salt using a small spoon, until a paste is made; STIR paste into rice.
• ADD the chopped PROCESSOR INGREDIENTS to the RICE SAUTE; COOK just until the onion has softened, stirring as needed.
• ADD the SEASONED BROTH ingredients to the RICE SAUTE (One 14-ounce can chicken broth (1 3/4 cups), one 8-ounce can tomato sauce, 1 tablespoon fresh lime juice, and 1/8 teaspoon ground cumin; STIR.
• BRING mixture to a full rolling boil; COVER rice; TRANSFER rice to preheated oven; BAKE for 30-35 minutes.
• REMOVE pot from oven using hand mitts; FLUFF rice with a fork lightly; SERVE.
• SNAP your fingers and shout "OLE!".