How do you make Mexican Rice?
Blending fresh tomatoes with onion and garlic form the basis of the liquid for cooking the rice in. This unique and very effective method of cooking results in the most flavorful and easy rice dish you’ll ever make! Ingredients: Fresh tomatoes, Onion, Garlic, Chicken or Vegetable stock, Oil, White rice, Salt, Cilantro.
Adding Flavor to Rice
I very rarely cook rice in plain water. Why not add flavor to the cooking liquid? By adding ingredients to the cooking liquid it becomes the best way to add extra flavor to rice. I also do this when making my Curry Vegetable Basmati Rice.
Fresh Tomato Substitution for Mexican Rice
If tomatoes are not in season, you can substitute tomato puree/pureed tomatoes/pasata.
Which rice is best for Mexican Rice?
Short grain rice is traditionally used like arborio rice, which is also used for risotto because of it’s high starch content. I find this type of rice too starchy and it clumps easily, so not my favorite. Long grain white rice has less starch and less likely to clump and be fluffier once cooked so it is a good substitute and, as a bonus, is easier to find.
What do you serve with Mexican Rice?
Grilled Beef Stuffed Poblano Peppers (pictured above) Pulled Pork Tamales, Mexican Style Hot Dogs, Chicken Taquitos. Or simple cooked chicken breast or shrimp with everyday herb sauce (picture below).
What is the difference between Mexican and Spanish Rice?
With most of the ingredients being the same, Spanish rice uses saffron which gives it more of a yellow color.
Safe Handling of Rice
There are a few important factors when cooking with rice. All rice (except risotto/arborio rice) first must be rinsed before cooking to rid it of any residue. Not rinsing can also make rice gummy. Rinsing is best done with a strainer or sieve under cold running water. Repeat until the water runs clear.
Leftover Rice
When storing leftover rice, for food safety reasons, it must be cooled as quickly as possible before refrigerating. To cool, spread onto a shallow baking sheet and once cooled, wrap it and refrigerate. You wouldn’t think so but cooked rice is actually quite perishable and should be consumed in 2 to 3 days. When reheating rice, the core temperature must reach 165°F/75°C.
Vegetarian Mexican Rice
I specify chicken stock for the recipe, just because it has so much flavor. You can substitute vegetable stock to make this vegetarian/vegan.
Mexican Rice Spice Level
This recipe has no spice. To add spiciness, you can blend up a jalapeño with the sauce.
Doubling the Recipe
You can double the recipe of this Mexican Rice. A good rule of thumb for rice to liquid ration is 2:1. (That is, 2 cups of liquid to 1 cup of rice).
- 1 cup tomato puree/pasta can be substituted.
