Mexican Rice
A vibrant and flavorful staple of traditional Mexican cuisine, this Mexican Rice recipe combines fluffy grains with rich tomato essence, garlic undertones, and a hint of spice, making it the perfect accompaniment for various dishes.
Ingredients
Main Ingredients
- 1 cup Long grain white rice Rinsed and drained
- 6 ounces Tomato sauce Adjust between 4 to 8 ounces based on preference
- 1 tablespoon Caldo de Tomate Granulated tomato bouillon
- 2 tablespoons Oil Corn oil or your choice
- 2 cups Water Or use half broth for richer taste
- 2 cloves Garlic Minced
- 1 teaspoon Chili powder Adjust based on spice preference
Optional Ingredients
- 1/2 cup Frozen peas and carrots For added color and nutrition
- 1 piece Serrano pepper Finely diced for extra heat
- 1 tablespoon Fresh lime juice For enhancing flavor before serving
Instructions
Preparation
- Rinse long grain white rice under cool running water until the water runs mostly clear, then drain thoroughly.
- Heat oil in a large skillet over medium-high heat.
- Toast Caldo de Tomate powder in the hot oil for 15-20 seconds for added flavor.
Cooking
- Add the drained rice to the hot oil, stirring constantly, until the rice turns a lovely light golden color (about 7-8 minutes).
- Reduce heat to medium and add the tomato sauce, stirring quickly.
- Follow by adding water, garlic, chili powder, and Caldo de Tomate, stirring everything together.
- Bring the mixture to a full boil and stir to combine.
- Lower the heat, cover tightly, and let it simmer for 20 minutes.
- Check for any visible liquid after 20 minutes; if bubbling, replace the lid and continue cooking for another 2-3 minutes.
- If no liquid is visible, turn off the heat and let the rice rest for 5 minutes with the lid on.
- Fluff the rice gently with a fork to separate the grains.
- Optional: Fold in frozen peas and carrots and toss in the diced pepper and lime juice before serving.
Notes
Always rinse the rice to eliminate excess starch for fluffiness. Toasting the Caldo de Tomate enhances flavor. For a richer taste, use broth instead of water. Customize with cumin or onion powder for added depth. Don't rush the resting phase after cooking.