Classic mexican rice recipe

Classic Mexican rice recipe: An ideal dish for real Mexican rice! It’s never soggy, light and fluffy, and incredibly tasty. It’s also incredibly simple to make, and it goes well with almost any Mexican dish. Just remember to serve it with black beans or refried beans, of course!

Classic mexican rice recipe

• Add the minced tomato, Caldo de Tomate, onion powder, chili powder, black pepper, and warm water to a whisk. Put aside.

• In a medium nonstick saucepan, heat the olive oil over medium heat. Add the rice and cook for 2 to 3 minutes, or until it becomes opaque and slightly golden. Add the garlic and cook for a further 30 seconds.

• Carefully pour in the water mixture; it will splutter and steam. To level the rice, stir once (if the water doesn’t immediately simmer, bring it to a simmer).

• After the liquid has been absorbed, which should take approximately 20 minutes, reduce heat to low, cover, and simmer (you’ll observe water bubbles cease coming to the surface).

• Take off the heat and use a fork to fluff the rice. Place a lid on it and take it off the heat for five minutes. Warm up and serve.

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Notes

• I suggest the MSG-free Knorr Selects brand. Update: Since I can’t seem to get this product anymore, I always use the chicken broth option and add salt to taste. I’ve also replaced it with 1 tablespoon of tomato powder.

• I suggest reheating leftover rice in the microwave with a little water poured on top to keep it from drying out. Rice can also be reheated in a skillet with one to two tablespoons of water.
• Please refer to the notes section below the recipe for the latest version.

Nutrition Facts

• Calories 205 Calories from Fat 27
• % Daily Value*
• Fat 3g5%
• Sodium 250mg11%
• Potassium 53mg2%
• Carbohydrates 37g12%
• Protein 3g6%
• Vitamin A 50 IU
• Calcium 17mg2%
• Iron 0.4mg2%

FAQs AND QUESTIONS

How to Make Mexican Rice:

• Add the minced tomato, Caldo de Tomate, onion powder, chili powder, black pepper, and warm water to a whisk. Put aside.

• In a medium nonstick saucepan, heat the olive oil over medium heat. Add the rice and cook for 2 to 3 minutes, or until it becomes opaque and slightly golden. Add the garlic and cook for a further 30 seconds.

• Carefully pour in the water mixture; it will splutter and steam. To level the rice, stir once (if the water doesn’t immediately simmer, bring it to a simmer).

• Turn down the heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed.
  Take off the heat and use a fork to fluff. To serve, cover and allow to rest for five minutes.

Can I double or halve the recipe?

• Yes you can double this recipe or halve the recipe. The key is using a pot to fit the volume. For double use a medium pot, for half use a small pot. Cook time will still be about the same.

How to Get the Perfect Texture of Rice?

• I’ve discovered that the ideal water amount in this case is 1 3/4 cups plus 2 Tbsp. However, keep in mind that your altitude and even the way your pot’s cover sits on it may have an impact. If you find that your rice has a touch too much liquid, cut it down by 2 tablespoons the next time, or add a few extra tablespoons of water if it doesn’t look tender throughout.

Tips for the Best Mexican Rice:

• Saute rice first for added flavor.
• Don’t uncover during cooking, or the steam will escape and the texture won’t be the same.
• Cook over low heat; otherwise, the bottom layer will burn.

• Allow the rice to rest for a few minutes before serving it. This will make it extra fluffy and will ensure that every last bit of water is soaked up.

• This Mexican rice is best enjoyed warm. It can sit covered for about 30 minutes once cooked.
• Save leftovers, they will keep refrigerated for a few days.