How do you make your Mexican rice? ( not the soupy tomatoey Spanish style)?

Question

This is how I make mine... I dice up an onion and sautee it in oil along with the rice until the rice is toasted. I then add the water, one of those chicken and tomato boullion cubes goya makes, a few dashes of cumin, and salt and pepper. How do you make yours? While my way is very easy and good.... I think its missing something.

I did forget to list garlic... but I use the powder, not the actual thing.

Answer 1

Put oil in the pan to heat, then the garlic in the oil - just until browning. Then add your rice and stir it around in the garlic-y oil. Once the rice begins to look cooked or change color a bit, add your required amount of water and the tomato boullion to taste.

This is how I make it, my husband is Mexican and he likes it this way - his momma's advice.

Answer 2

Mexican Rice

2 tablespoons lard or Crisco
1/2 cup ground pork
1/4 pound chorizo, halved lengthwise and cut into 1/4-inch pieces
1/2 cup chopped white onions
1/4 cup chopped green bell peppers
2 teaspoons minced garlic
2 cups long grain rice
1 large tomato, peeled, seeded and chopped
4 cups chicken stock, or water
3/4 teaspoon salt
1/2 teaspoon saffron
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh cilantro leaves
1/4 cup chopped green onions

In a medium, heavy saucepan, heat the lard over medium-high heat. Add the pork and cook, stirring until no longer pink. Add the sausages and cook, stirring, for 1 minute. Add the onions and bell peppers, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 1 minute. Add the stock, salt, and saffron, and stir well. Bring to a boil. Lower the heat to low, cover, and cook undisturbed until all the liquid is absorbed, about 20 minutes.
Remove from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork. Add the oregano and cilantro, and stir to incorporate.

Answer 3

MEXICAN RICE
In a 2 quart kettle, combine:
1/3 c. olive oil
1/3 c. chopped onion
1/3 c. chopped green pepper
1/3 c. green olives
Saute in oil for 3-5 minutes, and then add:

2 tsp. garlic salt
1/4 tsp. cumin
1/4 tsp. turmeric
1/4 tsp. basil
1/8 tsp. oregano
Stir together and add:

1 c. canned tomatoes
Cook 3-4 minutes.

Stir in:
1 1/2 c. white rice (not precooked)
2 c. water

Stir. Bring to a boil then cook on low heat 15-20 minutes. Stir occasionally and add more water if needed. Serve with refried beans or other Mexican food.


MEXICAN FRIED RICE
1 c. rice, cooked
6 sliced bacon, chopped
1 c. water
1 can (8 oz.) seasoned tomato sauce
1/4 c. green pepper, chopped
1/4 c. chopped onion
1 beef bouillon
1 clove garlic, minced
1/2 tsp. cumin

Cook bacon until crisp and remove bacon from pan. Add rice to drippings and cook until rice is slightly brown. Add bacon and remaining ingredients. Cover and cook over low heat, stirring occasionally, until liquid is reduced. 4 to 6 servings.

Answer 4

Mexican Rice

2 cups short grain brown rice
1 1/2 teaspoons extra virgin olive oil
2 cloves garlic, minced
1 medium onion, chopped
2 tomatoes, peeled, seeded and chopped (optional)
1 teaspoon fresh chili pepper, minced (optional)
1/4 teaspoon ground cumin
4 cups water
1/2 teaspoon sea salt
3 tablespoons fresh coriander leaves, chopped

Soak rice for 1 hour. Drain.

Heat oil in a medium-size heavy pot. Add garlic and onion, and sauté 2-3 minutes. Add tomato, chili pepper, cumin, rice, water and salt. Cover pot.

Bring to a boil, reduce heat to low and place a flame deflector under the pot.

Cook for 1 hour. Remove from the heat and allow to rest, covered, for 15 minutes. Mix in fresh coriander leaves and serve.

Answer 5

Mexican Rice:

1 cup uncooked long-grain rice
1 tablespoon vegetable oil
1/4 cup chopped onion
2 garlic cloves, minced
1 (14 1/2-ounce) can chicken broth
2 plum tomatoes, seeded and chopped
1 (8-ounce) can tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Garnish: cilantro leaves

Sauté rice in hot oil in a skillet over medium-high heat 3 minutes or until lightly browned. Add onion and garlic, and sauté 2 minutes.

Stir in broth and next 4 ingredients. Cover, reduce heat, and cook 15 to 20 minutes. Remove from heat, and let stand 5 minutes. Fluff rice with a fork. Garnish, if desired.

Yield: Makes 4 servings

Answer 6

I saute the onion and garlic, add the rice to toast it. Add the water. About 10 minutes before it is done I add some tomato sauce (about 2 tablespoons).

Answer 7

ur missing Garlic!

I make my rice two ways and both ways include garlic!