When most people think of Mexican rice, they think of the typical tomato-flavored rice. When I've been in Mexico, however, I've been served this type of white rice often. This recipe is authentic Mexican and comes from Rick Bayless.
- 2 1⁄2 cups chicken broth or 2 1⁄2 cups water
- 2 tablespoons vegetable oil or 2 tablespoons olive oil
- 1 1⁄2 cups white rice, preferably medium-grain
- 1 small white onion, chopped
- 2 garlic cloves, peeled and finely chopped
- 1 tablespoon fresh lime juice
- 3 tablespoons roughly chopped fresh flat-leaf parsley, for garnish
- In small saucepan or microwave oven, heat broth or water until steaming.
- Stir in about 3/4 teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water.
- Cover and keep warm.
- In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat.
- When hot, add raw rice and onion and stir regularly until grains have turned from translucent to milky-white, 4-5 minutes.
- Add garlic and stir for a few seconds, until fragrant. Do not let grains brown.
- Add the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the side of the pan.
- Cover and cook over the lowest heat for 15 minutes--temperature should be low enough that only the slightest hint of steam escapes lid.
- Remove pan from heat and let stand covered for 5 minutes.
- Uncover and test a grain of rice: if still a little hard, re-cover pan and set over low heat for about 5 min.; if rice has absorbed all liquid and is completely dry, sprinkle on 2 tablespoons water before returning to heat.
- When rice is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.
My oldest daughter and I love Chipotle's rice and this is good enough for them. I put in cilantro instead of parsely as that is what the restaurant uses. I've made it 3 times since I found this recipe (within 2 weeks) and it is absolutley wonderful! Thanks for a great addition to mexican night at our house!
FINALLY! A MEXICAN rice - not the TexMex rice labeled Mexican or Spanish(the tomato based rice in Spain is very different than the TexMex)!! THis is exactly what I grew up eating at home - I'm Mexican. Most all regions of Mexico usually serve this very rice. We don't often eat the tomato based rice - and it never has cilantro or spicy peppers in it - always parsley. ALWAYS with chicken broth - just yummy!!! Good job Rick Bayless - as always representing Mexican cuisine to the highest form of authenticity....
I thought this tasted really good and was easy. It is the first time I have been able to not over or under cook and will definitly be making it again. Thanks!