1/1 Photo of Authentic Mexican Rice
ROBIN PENA's Note:
This is the real thing that 20 million Mexican mothers are serving tonight.
My Private Note
cups co ...
Units: US | Metric
- 1Rinse rice under cold water until water begins to run clear of starch.
- 2In saucepan or large skillet with lid (preferably non-stick) heat oil over medium heat. Add drained rice and fry until lightly browned, about 5 minutes, stirring occasionally to prevent burning.
- 3In the meantime, add next 5 ingredients (not mixed veggies) to a blender and blend until smooth.
- 4When rice is done frying, drain excess oil.
- 5Add tomato purée to rice and continue frying about 5 more minutes, stirring frequently to prevent burning. Add water and stir to separate lumps of rice.
- 6Taste broth to check for salt. It should almost taste too salty because the rice will soak up a lot of salt and still come out bland. Drain can of vegetables (or canned peas and carrots) and add to broth.
- 8Bring to a boil. Cover and lower flame to low and cook for 20 minutes or until all broth is absorbed--do not lift lid for 20 minutes. (This was my major mistake when I was learning to make this dish. I would check it halfway through and all the steam would escape. I used to even--GASP!--stir it halfway through! Don't do this unless you want a big gloppy mess for dinner).
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Nutritional Facts for Authentic Mexican Rice
Serving Size: 1 (251 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 325.9
- Calories from Fat 86
- Total Fat 9.6 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 747.5 mg
- Total Carbohydrate 53.9 g
- Dietary Fiber 1.3 g
- Sugars 1.1 g
- Protein 4.7 g