I want to try to make Mexican Rice for the first time. What do I need to know?

Question

I've been reading recipes for making Mexican rice, and I've watched my mother-in-law do it a couple times. Does anyone have any tips or easy recipes you'd like to share?

Answer 1

these 3 recipes are very easy to make ^_^

Mexican Rice

1 Tbsp. olive oil
1 cup converted rice
1/2 small onion, chopped
1 medium carrot, diced small
2 cups low sodium chicken broth
6 oz. can tomato juice
1 1/2 tsp. ground cumin
1/2 tsp. dried cilantro or 1 Tbsp. fresh

Saute rice, onion and carrot in oil over moderately high heat, stirring
often to brown rice evenly and prevent burning. In a seperate saucepan with
a tight fitting lid, bring broth, tomato juice and cumin to a boil. Stir in
browned rice and cover, reduce heat and simmer for 25 minutes. Remove from
heat and let rest for 5 minutes until all the liquid is absorbed. Fold in
cilantro. Makes 4-6 servings


Mexican Rice

You can use white rice in this recipe if you prefer:
simply reduce the water to 3 cups and cook for 18, not
30, minutes.

Ingredients
- - Cooking spray
1 - medium onion, cut into small dice
1 - small red bell pepper, cut into small dice
1 - small green bell pepper, cut into small dice
1 1/2 teaspoons finely chopped fresh garlic
1/2 teaspoon dried oregano
2 cups (15 oz/450 g) long-grain brown rice
4 cups (32 fl oz/960 ml) water
1 5-ounce (435-g) can diced low-sodium tomatoes,
drained
1 - bay leaf
1/2 teaspoon sea salt
1/4 teaspoon ground cumin


Preparation - Estimated cooking time: 30-60 minutes -

1 Spray a large pot once with cooking spray. Place pot
over low heat, add onions and peppers, and cook,
stirring often, until vegetables are soft, about 5
minutes.
2 Stir in garlic and oregano. Cook for 15 seconds.
3 Add rice and stir once. Add water, tomatoes, bay
leaf, salt and cumin. Bring to a boil. Turn the heat
down to maintain a simmer.
4 Cover and cook for 30 minutes, or until all liquid
has been absorbed. Do not stir or rice will become
sticky. Remove bay leaf before serving.


Mexican Rice with Vegetables

A simple, home-style dish that is quick to prepare, this makes a good side dish.

Makes 4 servings

2 teaspoons corn oil
6 ounces uncooked converted rice
1/2 cup chopped onion
1 1/2 cups finely diced carrots
1 garlic clove, crushed
1 1/2 cups stewed tomatoes, pureed
1 cup low-sodium vegetable broth
1/2 teaspoon salt
1/2 cup frozen green peas
2 tablespoons minced fresh flat-leaf parsley

In medium saucepan, heat oil; add rice and onion. Cook over medium heat, stirring frequently, 8-10 minutes, until mixture is golden brown. Add carrots and garlic; cook, stirring constantly, 1 minute longer. Add tomatoes, broth and salt to rice mixture; bring liquid to a boil, stirring frequently.
Reduce heat to low; simmer, covered, 20 minutes, until most of the liquid is absorbed and rice is almost tender. Remove from heat; stir in peas. Let mixture stand, covered, 5-10 minutes, until all of the liquid is absorbed and rice is tender. Serve sprinkled with parsley.

SERVING SIZE: 1 1/4 cups

Answer 2

Mexican Rice Excelente
1 cup uncooked rice -- your choice
2 cups cold water
2 cloves garlic, minced or crushed
Olive oil
1/2 onion
Coarsely chopped small roma tomato, chopped into about 4 pieces
Hot pepper of your choice, sliced lengthwise
Tomato sauce (I'd say a little less that 1/4 cup)
1 tsp comino seeds (cumin) ground into powder
1 Tbs chicken bouillon
Salt, to taste

Put a little olive oil (Tbs or so) into a medium-sized pot and heat to a medium temperature, add the rice, uncooked, and brown in the oil. Make sure all the rice is lightly coated with the oil. 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, but t's not burning unless it's turning dark/black. Towards the end of the browning, add the garlic so that it is sort of sauteed/browned.

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. (Cooking time and temperature varies with your stove. Check after 20 minutes to make sure you don't burn.)

The essential rule of this recipe is "Do Not Peek" while the rice is cooking.

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. The recipe can be changed by keeping with the 1 cup rice/2 cups water ratio, and adjusting remaining ingredients.

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.

Answer 3

Mexican rice is wonderful! But since Mexicans are really picky about their rice you should try at least 1 or 2 recipes before inviting anyone over for dinner! :-) If you do a web search you'll find lots of good recipes for Arroz Rojo or Blanco, e.g. Red or White Mexican Rice. Still, the most important thing to remember is not to overcook it!

Answer 4

I live pretty darn close to the border of Mexico, and I'm telling you that most of the people that answered you don't have a clue what authentic mexican is, much less how to make it. The easiest way to make it is - fry rice and diced onion in oil until brown, add water, tomato sauce and a can of Herdez (it's kind of like a canned salsa in the Mexican import aisle). Add salt, pepper and garlic to taste. Boil until done.

Answer 5

Start with some olive oil and sautee the rice first. You are looking for a VERY light beige color. You are going to make a liquid that is twice the amount of rice. (So if you used 1 cup rice, use 2 cups liquid) I use tomato sauce, salt, some powdered garlic, fresh chopped onion, jalapeno and some cumin. (If you want, you can just use salsa added to water) Bring this to a boil, reduce heat and let simmer until water is absorbed. This can be adjusted to your own taste to make it spicier.

Answer 6

Here's my recepi... in a saucepan fry amount of rice desired, ex. 1/2 cup with sliced onion and tomato until it's golden. Once it's golden brown add a little bit of tomato sauce (I use el pato, I like it spcy, so I use the chile one), then you're going to add water. Best if you double what you use of rice, like for my 1/2 cup, I'll use one cup of water and a little bit of Chicken boulon, maybe a teaspoon for 1/2 cup rice. (Sometimes you have to watch it closely and keep adding water as it boils, so it doesn't dry up.) This works for me, try it!

Answer 7

fry the rice till browned not to dark,add chopped onion as much as u like or add big pieces if you dont like it so you can remove them when done,garlic the same way,then i add 1 can chopped tomatoes with juice,and knorr has a boulion cube with tomatoe and chicken usualy found in the mexican food isle ,add water cook till down add water as needed portion as you like add more or less as you want just adjust as you go like 1 cup rice ,1 onion or 2 and 2 so on

Answer 8

Authentic Mexican Rice:

30 min 5 min prep
6-8 servings 4 CUPS COOKED RICE

2 cups rice (I USE LAVENDER INFUSED AND IT DOES MAKE A BIG DIFFERENCE)
1/4 cup vegetable oil
1-2 tomato, coarsley chopped
1 small onion, coarsly chopped
2 cloves garlic
1 chicken bouillon cube
1/2 tablespoon salt
1 can mixed vegetables (optional)
4 cups water

1. RINSE RICE UNDER COLD WATER UNTIL WATER BEGINS TO RUN CLEAR OF STARCH.
2. IN SAUCEPAN OR LARGE SKILLET W/ LID (PREFERABLY NON-STICK) HEAT OIL OVER MEDIUM HEAT ADD DRAINED RICE AND FRY UNTIL LIGHTLY BROWNED, ABOUT 5 MINUTES, STIRRING OCCASIONALLY TO PREVENT BURNING IN THE MEANTIME ADD NEXT 5 INGREDIENTS (NOT MIXED VEG) TO A BLENDER AND BLEND UNTIL SMOOTH WHEN RICE IS DONE FRYING DRAIN EXCESS OIL.
3. ADD TOMATOE PUREE TO RICE AND CONTINUE FRYING ABOUT 5 MORE MINUTES, STIRRING FREQUENTLY TO PREVENT BURNING ADD WATER AND STIR TO SEPARATE LUMPS OF RICE.
4. TASTE BROTH TO CHECK FOR SALT, IT SHOULD ALMOST TASTE TOO SALTY BECAUSE THE RICE WILL SOAK UP A LOT OF SALT AND STILL COME OUT BLAND DRAIN CAN OF VEGETABLES (OR CAN PEAS AND CARROTS) AND ADD TO BROTH.
5. STIR.
6. BRING TO BOIL.
7. COVER AND LOWER FLAME TO LOW AND COOK FOR 20 MINUTES OR UNTIL ALL BROTH IS ABSORBED- DO NOT LIFT LID FOR 20 MINUTES!
8. THIS WAS MY MAJOR MISTAKE WHEN I WAS LEARNING TO MAKE THIS DISH.
9. I WOULD CHECK IT HALFWAY THROUGH AND ALL THE STEAM WOULD ESCAPE.
10. AND I USED TO EVEN-GASP!
11. -STIR IT HALFWAY THROUGH!
12. DON'T DO THIS UNLESS YOU WANT A BIG GLOPPY MESS FOR DINNER ENJOY!

Answer 9

Uncle Ben's Spanish Rice mix.

That's all you need to know. I have never come up with a better recipe myself, so that's what I use.

Delicious!
.