First, I want to apologize for not updating this blog more often. Things have been a little bit hectic on my end, but I will try to update at least 2 times a week.
I received a couple of request on how to make Mexican rice like the one you find in Mexican restaurants. So here is the secret for the perfect Mexican rice.
The secrets learned from my mom to make rice that doesn’t break or stick are simple, the process, however, can be a little bit tricky. For this recipe you will need:
- vegetable oil
- 1 ½ cups of rice
- 2-3 Roma tomatoes
- ½ small onion
- 2 garlic cloves
- chicken broth if necessary
- 1 small can of mixed vegetables
- salt
In a deep saucepan heat about 3 tablespoons of vegetable oil over medium fire.
When the oil has thinned add the rice and let it fried until it gets light brown. Stir constantly so it browns evenly. This step is very important to avoid the rice to stick when cooked.
In a blender mix tomatoes, onion and garlic with some chicken broth until well blended. The secret to perfect rice is to double the liquid of the amount of rice. This means that for 1 ½ cups of rice we will need 3 cups of liquid. Make sure that you have 3 cups of liquefied tomato mix on your blender.
When the rice is light brown mix it with canned vegetables, tomato mix and salt to taste.
Stir and bring it to a boil.
Reduce heat to low and cover.
Let it cook for about 15 minutes.
Here’s another tricky part to avoid the rice to break and stick.
You don’t want to stir constantly but not stirring at all will cause the rice to stick and burn at the bottom of the pan so stir lightly every 5 minutes making sure the rice is not sticking to the bottom.
When the water is almost absorbed stir more constantly but always lightly.
Once all the water is absorbed you should have something like this.
As you can see, making the perfect Mexican rice is not difficult but it can be tricky, but don’t worry if you mess up the first time. Even the best Mexican chefs don’t get it right all the time.
Buen Provecho!
15 Replies
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Posted on November 21st, 2007 at 12:03 pm
[...] usually serve this dish with Mexican rice and a salad. The salad from the pictures is a variation of my Apple Madness Salad made with the [...]
Posted on January 28th, 2008 at 2:48 pm
[...] good friend, Ben over at What's Cooking.com makes The Perfect Mexican Rice go to with these [...]
Posted on February 4th, 2008 at 7:01 am
This was the exact recipe I was looking for can’t wait to try it.
Posted on March 12th, 2008 at 10:33 pm
[...] It all began on an innocent Friday afternoon. My girlfriend and I discussed our dinner options, finally settling on enchiladas and Mexican rice. I suggested we search Ben’s site, What’s Cooking? for our recipes, as the pictures of his food had been making me salivate for months. He had what we wanted, enchiladas verdes and Mexican rice. [...]
Posted on April 14th, 2008 at 12:16 pm
This recipe for mexican rice was easy and tasty! Thanks so much, you saved me!!!!
Posted on October 21st, 2008 at 3:28 am
Wait, you don’t just buy one of those packets in the store that already has all the spices added? Hmm
I’m going to have to give this one a try: LOVE Mexican food.
Posted on December 4th, 2008 at 9:20 am
I can’t wait to try this! It’s making my mouth water….I’m so hungry!
Posted on December 4th, 2008 at 11:30 am
This looks yum. I’m going to try it, even though stirring the rice is something I’ve always been told NOT to do! Although that was for steaming rice, which isn’t what’s happening here anyway.
Posted on December 4th, 2008 at 11:37 am
i am always looking for the perfect recipe for mexican rice. thanks!
Posted on December 4th, 2008 at 12:47 pm
Great recipe here in San Diego everybody has a closely guarded “best” Mexican rice recipe. Nice photography.
Posted on December 5th, 2008 at 7:08 pm
Nice presentation of the rice.
Posted on December 6th, 2008 at 2:57 pm
I looove mexican rice. I’m always stealing it off my hubby’s plate to get more =)
Posted on December 6th, 2008 at 9:46 pm
tryed this recipe after searching endless around the internet for something more authentic. Came across this recipe and i love the fact that this is one of the only recipes that actually use fresh tomatoes instead of canned. I followed the recipe to a point ended up adding chicken sock from trader joes and added one habenero pepper to the blender mix. My husband loved it , He said it had a great kick wasn't spicy at all. Thanks for the recipe a keeper in our house.
Posted on September 2nd, 2009 at 4:01 pm
[...] cups of Mexican rice (I added 1 chipotle adobado pepper to give it some [...]
Posted on September 19th, 2009 at 4:32 am
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