Prep 5 mins
Cook 25 mins
Easy, Authentic, Flavorful.........The spice's are listed as optional.
Make and share this Easy Authentic Mexican Rice recipe from Food.com.
- 2 cups white rice
- 3 cups water
- 1 chicken bouillon cubes (1 large or 2 small) or 1 pork bouillon cube (1 large or 2 small) or 1 vegetable bouillon cube (1 large or 2 small)
- 1 (8 ounce) can tomato sauce
- 4 tablespoons oil
- 2 garlic cloves, minced
- 1⁄2 cup onion, finely chopped
- 1 tablespoon paprika (optional)
- 1⁄2 tablespoon chili powder (optional)
- 1⁄2 tablespoon oregano (optional)
- 1⁄2 teaspoon cumin (optional)
- salt and pepper
- Heat water and bullion in separate pot or microwave to make broth.
- In separate saucepan add oil and brown rice until rice is golden brown color on medium/high heat.
- Add seasonings, garlic, and onion. Be sure to keep stirring rice so it does not burn.
- Add broth & tomato sauce. Boil for a second, cover and reduce heat to low. Cook for 25 minutes.
- Fluff and garnish with fresh cilantro if you like.
- Also, if you have a small can of corn you can add that at the same time when adding broth and tomato sauce -- .
This came out great! I used all the seasoning it called for but no salt or pepper. My family loved it and it was pretty simple. It did take a little longer than called for though. I think it needed to simmer about 30min. Definitely will make again. I will also mention I'm not the most experienced cook and this really did taste like it came from a good restaurant.
This was very nice! It uses ingredients I always have on hand; however, I found it took closer to 45 minutes to make. I used a large, non-stick skillet. Just browning the 2 cups of rice at medium-high heat so as not to burn took almost 15 minutes. For the bouillon, I used Goya Jamon (Ham) boullion. I brought 3 cups of water to boil in a tea kettle, then poured that into a large glass Pyrex measuring cup to make the bouillon. I also used ALL the optional spices, which gave the rice a wonderful fragrance and very nice flavor. This yields, I would say, more like 8 to 10 servings as a side dish. Made for PAC Fall 2008. Thanks for a very tasty recipe, Chef Mandy in Newport Beach!
I was looking for something that would be close to the rice they serve at our favorite mexican restaurant, which is better than any other rice we've had, and this is it. It was so good we fought over the leftovers!