Easy Authentic Mexican Rice
photo by Divaconviva
- Ready In:
- 2 cups white rice
- 3 cups water
- 1 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 -- .
Questions & Replies
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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.
I'm Mexican and I use chopped up tomatoes, tomato sauce, chicken stock, Knorr (chicken flavor), onion, salt, garlic (bc I love it, and of course rice. I don't add cumin but some people do. My mother in law is from the state of Michoacan and she doesn't use it. I guess it depends which state in Mexico you are from. Every state in Mexico cooks food differently. Same food but different ingredients. Sometimes they will make food that other states in Mexico never heard of. It's amazing to try new foods in Mexico. I even eat Chinese and Japanese food cooked by Chinese and Japanese people speaking fluent Spanish. It's super cool. Anyway, Mexicans in Mexico mostly eat white rice with diced carrots and corn (and butter/chicken stock). They hardly eat Mexican red rice believe it or not. Both are good regardless :)
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!
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RECIPE SUBMITTED BY
I'm just a beginner cook, but I love to experiment and try new things. There's not a food that I don't like. I'm a native to Southern California and grew up in an large Mexican home with my dad and grandmother as the head chefs in our kitchen. My family comes from Sonora Mexico and spanish food was all I ate growing up. Now that I'm older my heart has expanded to all types of food. I try to modernize the comfort foods I remember and also come up with new dishes by experiment. I would like to begin culinary classes hopefully in the near future. Bon Appetite! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">