Authentic Mexican Rice

"This recipe came straight from Mexico and is more authentic and fresh than anything else you will taste this side of the border."
 
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photo by mrs.tate2013 photo by mrs.tate2013
photo by mrs.tate2013
photo by Cooking_Creole photo by Cooking_Creole
Ready In:
40mins
Ingredients:
7
Serves:
2
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ingredients

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directions

  • Boil tomatoes in water until skin bursts.
  • In blender, puree tomatoes, and half of the garlic and onion.
  • Brown rice in oil.
  • Add the rest of the garlic and onion to rice.
  • Pour tomato sauce over rice.
  • Do not stir mixture.
  • Simmer for 5 minute.
  • Add broth and cilantro.
  • Let simmer for 30 minutes (until rice is soft) without stirring.

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Reviews

  1. Although I must admit that Pot Scrubber's Mexican rice is still my favorite recipe, sometimes oven space is at a premium and the rice needs to be fully stovetop-made. In those instances, I have my backup stovetop recipe. I think this may replace my backup stovetop recipe, since it produces equally good results with a similar but less fiddly procedure. This produces a nice, lightly-tomato-flavored rice, not too dry, not gloppy at all, and frozen peas/corn/diced carrots could be added if veggies are desired. If you tend to stick with packaged Mexican rice instead of freshly-made for convenience, I think you might find that the slight amount of extra effort needed for a recipe like this is worth the payoff in flavor. Also, this rice reheats well in the microwave if need be. Just place in a covered dish, and sprinkle it with a bit of water before reheating. Thanks for posting -- this will be a definite repeat for us!
     
  2. Super tasty! It was very flavorful, very easy, and by far the best rice I've ever made. Even the picky husband enjoyed it.
     
  3. Great recipe! It was quick and easy! I cheated and used Rotel instead of fresh tomatoes but it turned out great. I also added a tsp of cumin and coriander powder.
     
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Tweaks

  1. Great recipe! It was quick and easy! I cheated and used Rotel instead of fresh tomatoes but it turned out great. I also added a tsp of cumin and coriander powder.
     

RECIPE SUBMITTED BY

I have been married six months now, which means I have been learning to cook for about six months. I hate to admit that I really did not practice before. Now I find I love it! It is therapeutic, I especially enjoy cooking for someone, whether it it my husband or friends. Since I am learning, I cling to my cookbooks and online support! I don't have a favorite yet, still trying new things. My husband and I love to travel, the only sad part, it is rare to replicate the flavors you find abroad here in the states. For instance, we have the most fabulous udon in Japan, I decided before we left the restaurant that I was not going to even try to find it stateside!
 
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