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My mom’s serious about food, especially Mexican Rice. One bite sends me packing or showered in affection. I’ve experienced both but for you, a recipe of admiration.
Stand out Mexican Rice begins with toasted long grains and a myriad of spices. Accent with the perfect amount of sauce then simmer to a fluff. A healthy chop of cilantro, squeeze of lime and it’s time to feed a queen-sized family or week’s worth for two.
But How?
Use long grain rice and while stirring over medium-high, watch as dry grains turn toasty golden. Why toast the rice? Toasting adds flavor, a crisp bite, fluffy texture, and keeps the grains from sticking together.
After toasting—reduce heat to low and add onion, 1/2 teaspoon salt (to sweat the onions), jalapeños, garlic, bouillon, and spices! In the next four minutes, vegetables soften while flavors deepen and meld together!
Stir in the tomato puree. For deeper color, keep with the recipe. If you prefer a rice that’s lighter in color and sauce, reduce the puree by a 1/4 cup. Bring the goods back to a boil, then cover and simmer for fifteen to twenty minutes.
Remove from heat when just about all of the liquid has absorbed. Fluff and let stand for an additional ten minutes.
Taste and garnish to your liking.
Tomato Puree vs. Tomato Sauce
Puree: briefly cooked then pureed tomatoes have a thicker consistency.
Sauce: cooked tomatoes, a bit of added salt, herbs, spices, and a thinner consistency.
Ever Wonder The Difference Between Mexican and Spanish Rice? Me Too!
With the same base ingredients Mexican includes cumin creating a red-orange rice while Spanish incorporates saffron making a yellow colored rice.
Fold Mexican Rice into Tacos! Burritos! Chimichangas! Layer Nachos! Tostadas! Chilaquiles! Or satisfy those stand in front of the fridge and eat out of the container side cravings. Just me?
Home Cooked Mexican Rice
Ingredients:
- 1 Tablespoon extra-virgin olive oil
- 1 cup long grain rice
- 1/2 large onion - medium chopped
- 1 large jalapeno pepper, diced or minced - destemmed, seeds removed
- 5 cloves garlic - minced
- 1 teaspoon vegetable bullion – or Caldo de Tomate
- 1-1/2 teaspoons salt - divided
- 1 teaspoon chili powder
- ¼ teaspoon cayenne
- 1 teaspoon ground cumin
- 15 ounce can tomato puree
- 1 cup vegetable broth
- ¾ bunch cilantro - chopped
- ½ fresh lime
Instructions
- Heat oil in a Dutch oven over medium-high heat. Add rice and cook. Stir constantly until lightly toasted, depending on your cooktop, about 6-10 minutes.
- Reduce heat to medium-low—add onions, jalapenos, garlic, vegetable or calde de tomato bullion, ½ teaspoon salt, chili powder, cumin, and cayenne. Cook until the onions and peppers are softened, about 4 minutes.
- Stir in tomato puree, vegetable broth. Bring to a boil over medium-high. Reduce to a simmer, cover and cook until the liquid absorbs, about 15-20 minutes.
- Remove from heat, fluff the rice with a fork, then let stand for an additional 10 minutes. Stir in chopped cilantro, salt, and fresh squeezed lime to taste. Savor the flavor of home cooked Mexican Rice!
Notes
- Caldo de Tomate can be found in some everyday grocery stores and Mexican food markets. The bullion contains chicken.
- Simmer’s just below boiling; on my cooktop the dial is “simmer” maybe “low” on others.
- Mexican rice refrigerates well for up to five-six days in an airtight container.
- Freeze, defrost when ready to use as well.
Nutrition
YUMMY! YUMMY for my tummy.
Great job!
Momma approved. Thank you sweetie pie ♥️