Authentic Mexican Rice
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
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!
SO HOW'D IT GO?
Easy and delicious!
Indeed this is an authentic, and staple dish. Reading it brougt back wonderful memories of watching my Mom, who was born in Mexico, cook dinner. Browning the rice. The sound of steam. Fluff rice grains. Thank you for writing the great descriptions.
Very few things she did differently. One, she sauteed siced onion in the oil. Also, I don't think she used cumin or hot pepper, although they do sound quite good. Sometimes she'll mix in some peas, carrots and corn. Either way, it's a great side dish served with beans, enchiladas, tamales and veggie tacos, a recipe she created just for me. If only she'd write these recipes down.
I've been making this recipe for several years now on a regular basis, and I just have to say that it is my all-time favorite recipe....best recipe on this website!!!! It is truly SUPERB!! So easy to make (You'll learn how to sautee the rice after a whiel...and even if you screw up at first...it still comes great!). This recipe should get an award! (And I'm not normally a big rice fan, either!)
Very good recipe. Would be good with some corn in it~
This was amazing, the cumin really makes it. I used Jalapenos cut into thin inch strips, and instead of a chicken bouillon cube I replaced the water with vegetable broth. I'll definitely make it again.
Fantastic recipe! Had to say it again...fixing it now, and smells divine...
I'm making it exactly as stated, using Jasmine rice.
Along with enchiladas, salad, and beans...yum!
(I really need to print the recipe, I'm always afraid it's gonna disappear from VegWeb! haha! ;D)
If I can find my camera, I'll post a pic.
Wow! This was so easy, inexpensive and wonderful. I LOVE Mexican Rice and wanted to make it from scratch and this was the perfect recipe.
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