Mexican Rice Recipe ??

Question

Hello, I am looking for the perfect recipe for mexican rice. I have been searching the internet and have not found the perfect recipe yet. I know pretty much the basic ingredients but it is the whole "frying" the rice thing that gets me confused. Please help....Thanks!!

Answer 1

I grew up eating my Grandma's authentic Spanish rice & my mom's as well. Once I got married I always used to make it the same way, but recently I figured my own "simple"way to make Spanish rice & my family LOVES it...

Oil (for frying the rice)
1 cup white rice
2 Knorr "Caldo de Tomate" Tomato Bouillon w/ chicken flavor
2 cups water
1/4 cup chopped green bell pepper (optional)
1/4 cup chopped tomato (optional)
1/4 cup chopped white onion (optional)

Heat oil in heavy sauce pan over medium-high heat.
Add rice to hot oil & stir continuously until golden brown.
Add water, 2 bouillon cubes & chopped bell pepper, tomato & onion.
Stir on medium heat until bullion cubes are fully dissolved.
Reduce heat to low (I put mine on "2") and cook for roughly 15 minutes. My advice is to keep an eye on it so you don't scorch the bottom.
The veggies are optional, but if you do use them they will rise to the top while cooking so just remember to stir them in well before serving.

I like the Knorr "Caldo de Tomate" Tomato Bouillon w/ chicken flavor because then you don't have to use broth & tomatoes sauce (the rice is also A LOT lighter & fluffy due to omitting the tomato sauce which weighs down the rice & can even make it soupy or sticky if you use too much).

Like I said Mom & Grandma always make and take pride in their authentic Spanish Rice, but when they have mine they always want me to make extra so they can take some home.

Answer 2

First the correct measures, it is two and a half cups of water per cup of dry rice. I place the dry ice in a sieve and wash it, then let it drip excess water. In a skillet heat some oil, and add some onion and garlic, let them cook there until tender. the oil will take on the flavors of the onion and garlic and will provide an extra flavoring for the rice. Pull the pieces out and pour the rice into the skillet. Move it around constantly, until the rice starts turning opaque white and will not stick to the pan at all. You will notice it tends to sound like it squeaks when you move it around. Never leave rice unattended at this stage because if you stop stirring it might burn and burnt rice tastes horrible. If you are preparing white rice then heat two and a half cups of water and add the flavorings there. We use chicken boullion and salt. When the rice has stopped sticking to the pan it is completely fried. Pour the water over the rice carefully and lower the heat some. Cover and let cook for about twenty minutes. I like to add frozen peas and carrots. Check constantly to see if the water has evaporated and leave uncovered the last five minutes. What we do is carefully insert a fork and move some of the rice aside. If there is still a considerable amount of water continue to cook. When there is very little or no water, turn off heat. The remaining heat will evaporate any water and your rice is ready. Some people like to add some lemon juice over the rice before serving, not a large amount, just some. If you are making red rice, just have some tomato paste ready and pour it when the rice has fried completely. Stir briskly to mix both together and immediately pour the water in. We use chicken boullion with tomato added, they sell them in Mexico, but I don't know if they do in the States. Add some as well. Add the veggies too. I will tell you that in Mexico we do not depend on canned tomato paste. We place like one or two tomatoes together with onion and garlic and salt in the blender with a little water, we add the resulting mix to the rice instead of the tomato paste and reduce the water from two and a half cups to two cups because excess water turns the rice into a mealy mush. No boullion is necessary unless you feel you need it. This rice is eaten all over Mexico in countless homes, nothing fancy, no added spices, although every family has their own version, some add oregano, some rosemary, others thyme, others cumin, others cilantro and others parsley or a mix of several spices, that is the fun part, the endless variety. Some People will make green rice which adds blended parsley or cilantro to the water the used to boil the rice, and it takes on a greenish tint, therefore the name. Red rice looks nice with sweet corn added, it makes a nice contrast, others like to add strips of red or green bell peppers to the rice while it cooks. There is a brand of products called Goya. An ethnic grocer will probably have it, they handle this seasoning which you add to the water and nothing else, but it will turn the rice a lovely saffron color and it tastes pretty good too. Good luck

Answer 3

Ok, you have to get the regular white rice in a bag, not the boil in bag stuff or Uncle Bens. So you get a big skillet and put about 3 tbsp of veg oil in and heat over med heat. When the oil is ready, cover the bottom of the skillet with rice. You're gonna want to watch the rice closely to make sure it doesn't burn. Stir occasionally until rice is browned. You could also ad seasonings @ this point. I usually ad a crushed clove of garlic, crushed cumin seeds and salt. When the rice is browned, CAREFULLY ad enough water to cover rice by about an inch. I say carefully because when you ad the water, the pan will steam. Also @ this time ad a 10 oz can of tomato sauce and whatever other veggies you want. Sometimes I ad a small can of peas, or corn, or half of an onion. You could also ad a small can of stewed tomatoes without the liquid, or a small can of jalapenos without the liquid. Ok, so now you will stir all desired ingredients gently, and bring to a boil. Then you will cover and simmer for about 15 to 20 min, or until most liquid is gone. Be sure not to stir the rice cuz it will turn to mush. Also, if you want to ad more spices you could at this point.

I hope that helps you out. Good luck.

Answer 4

Hi !!!
Here is the best mexican rice recipe that I have ever found...

The Best Authentic Spanish Rice
Recipe #1837844
If you like the kind of spanish rice served in Mexican restaurants, you will LOVE this recipe. Browning the rice gives it that fluffy and nutty taste that makes it so good. The flavor is not meant to be overpowering, so it goes very good with spicy entrees. This recipe was given to me by a friend who makes the best authentic Mexican dishes ever. Enjoy!

4-6 servings 1 hour 15 min prep

2 cups long-grain white rice (Riceland)
1-2 medium green pepper, sliced
1 medium onion, sliced
1 medium tomato, sliced
2 tablespoons tomato & chicken bouillon (Knorr brand, "Caldo de Tomato con Sabor de Pollo", in Mexican food aisle)
1/8 teaspoon garlic salt (to taste)
4 cups water
vegetable oil (no olive oil)

Pour rice into a deep pot and stir in enough oil so that every grain is coated.
Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.
Add onion and green pepper, cook until they become soft, add more oil if needed.
Stir in tomato, cook for 2-3 minute.
Tilt pot, remove any excess oil w/ spoon.
Sprinkle bouillon and garlic salt over rice (DO NOT STIR).
Pour water over rice (DO NOT STIR), then cover.
Bring to a boil, then lower heat and cook for 25-30 min, or until most liquid evaporated (DO NOT LIFT LID DURING THIS TIME).
Pick out large pieces of veggies w/ a fork and discard, (this step may be omitted if you chopped your veggies, I have picky eaters).
*This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated.

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Answer 5

Knorr Tomato Bouillon

Answer 6

You are probably hurrying, go slow and follow this recipe exactly and you will have perfect rice.

Mexican Rice Recipe


1 teaspoon of salt
1 clove garlic, minced
3 tablespoons cooking oil
1 cup uncooked rice
2 cups chicken broth
1/2 cup tomato puree or can tomato
1/2 cup chopped bell pepper
1/2 cup chopped onion

Heat oil. (over medium heat) Add rice and cook until golden. (do not leave it unattended) Add & sauté onion, bell pepper, and garlic. Add Salt, tomato and broth in blender. Add to rice, cook until tender and liquid is absorbed.Cooking time 20 minutes over low heat.

Answer 7

OR you can make rice according to pkg directions....use a little less water and about 1/4 cup bottled salsa. Quick and easy.

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!