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Authentic Mexican Rice

What you need: 

1 tablespoon olive oil
1 cup uncooked rice
2 cloves garlic, minced or crushed
2 cups cold water
1/2 onion, coarsely chopped
1 small roma tomato, chopped into about 4 pieces
hot pepper, sliced lengthwise (I use jalapeno)
1/4 cup (little less) tomato sauce
1 teaspoon comino seeds (cumin) ground into powder
1 tablespoon vegan chicken bouillon
salt, to taste

What you do: 

1. Put olive oil into a medium-sized pot and heat to a medium temperature. Add the rice and brown in the oil. Make sure all the rice is lightly coated with the oil.
2. You do not have to stir the rice around very much at first, while browning, but as the rice becomes browner you want to be stirring it around to make sure it all browns evenly and doesn't burn. It will turn brown. It's not burning unless it's turning dark/black. Towards the end of the browning, add the garlic so that it is sauteed/browned.
3. Next, dump the water on the rice (it will steam up loudly) and add the remaining ingredients. Stir well and cover (with a small air escape). Reduce heat to medium-low to medium, and let cook for 20-30 minutes. Check after 20 minutes.The essential part of this recipe is do not peek while the rice is cooking.
4. When it is ready, all the water will be absorbed, the rice will fluff, and each grain will be split open because of the browning. It should be dry, not saucy. You can adjust the spices/peppers to your taste.
Goes great with any manner of Mexican beans or as a side dish to Mexican entrees such as tacos, enchiladas, burritos, etc. Also great by itself! This dish is a staple in my house! It is cheap, easy, and yummy!
Source of recipe: This is an authentic recipe (other than the vegan chicken bouillon) passed down to me by my boyfriend's mother, a Mexican American who grew up in Texas right on the border with Mexico. Its as authentic as you can get! This is the type of rice I was raised on, and it is wonderful. Some people expect it to be spicier or richer. I wouldn't call it bland but it is a main staple simple dish, and it can be spiced or dressed up if you want, according to your taste. It's versatile!

Preparation Time: 
30-45 min
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

This is a very good recipe, I would personally add a little less cumin, perhaps half)
If goes with almost anything, it is somewhat similar to a recipe I have from a book about Mexican cooking called Spanish Rice but that has peas in and is more substantial) this is perfect as the main starch to a meal.

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Hey everyone! I posted this recipe years ago and have not checked the comments since. Had no idea there were so many comments!  Thanks for the love! 

I'm so glad everyone has figured out how easy this recipe is to modify to your tastes, once you get the basic formula down.

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LoveLoveLOVE this recipe!  Made it about a month ago and got great compliments on it from the family.  Making it again tonight! :D

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Excellent, delicious recipe!  I used jasmine rice-- next time I will use brown rice.  Thanks for sharing!

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We really enjoyed this rice! My veg boullion paste that I had was bad, so I didn't have that which may have been why it lacked a little bit of flavor. I did use veg broth instead of water though, and used jasmine rice. Next time I will add more tomatoes!

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Yum.. made this again tonight. It's a life saver! I'm pretty much out of groceries and can't afford anything, but luckily I had some rice, tomato sauce, spices, veg bullion, a little bit of garlic, and salsa (which I used instead of jalapenos like I usually do).. I doubled the recipe and now I have something to keep me from starving over the next few days. Thank you, thank you, thank you!  :)>>>

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I made this last night for part of a vegan meal  for a dear friend who was "suspiccious" about what he would get to eat at our house...needless to say, with some refritos, the rice and some homemade corn tortillas and a huge salad, he thought he'd died and gone to heaven.  Great recipe!

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Very tasty!!! I made a few tweaks -- added an orange bell pepper and corn; used half water and half veg. broth (omitted boullion) ; and threw in some extra seasoning. Also, used brown jasmine rice.

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Oh, and I omitted the onion and tomato, used vegetable bullion, and added a half cup more of water.

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Tastes pretty good, smells even better. Delicious on top of a tostada with beans, jalapenos, and salsa.  :P

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