Prep 10 mins
Cook 40 mins
My recipe for flavorful, fluffy Mexican rice. For added aromatics, try this using basmati rice (I don't recommend Jasmine rice, as it is a sticky rice more suitable for Asian dishes).
- 1⁄2 medium onion
- 1⁄2 green bell peppers, seeded or 1 large seeded jalapeno pepper
- 2 -3 tablespoons cilantro leaves (one large fistful)
- 2 tablespoons hickory bacon drippings
- 1 tablespoon vegetable oil
- 1 1⁄2 cups long grain rice (soaked, rinsed, drained, see Step 1)
- 2 -3 fresh garlic cloves, mashed (use garlic press)
- 1⁄2 teaspoon salt (if omitting bacon drippings, use 1 tsp salt)
- 1 (14 ounce) can chicken broth
- 1 (8 ounce) can tomato sauce
- 1 tablespoon fresh lime juice
- 1⁄8 teaspoon ground cumin
- 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!".
The g'babes loved it. I played a mariachi cd for a Mexican themed dinner. It transformed me into the coolest sombrero-hatted, concho pants wearing, grito shouting Gran imaginable
Best Mexican Rice ever! This recipe is fool proof. I've been making Mexican Rice for years with great flavor. However, it's always sticky. You have made my day. I gave this 5 stars plus a AAA rating. (Absolutely Amazingly Awesome! Thank You!
Love it! I was tired of my Mexican rice coming out sticky and gummy. I've definitely found my keeper. :) I like to substitute the jalapenos with whatever I happen to have on hand, like chopped grilled bell peppers and frozen peas, which I throw in while fluffing the rice after it's done cooking.