Homemade Mexican Rice
This is so basic. You have the Mexican entree, such as, burritos, tacos, or enchiladas and homemade Mexican red rice. This is all about the red rice or arroz rojo; one part of which goes with "rice and beans", as prepared by my husband's family.
Sometimes feeling lazy, I want to skip either the beans or the Mexican rice, husband Ed, always objects. In his thinking it is one side dish; rice and beans.
These directions are for one cup of rice. This is my routine homemade Mexican rice recipe and it has not received any complaints.
Add this authentic Mexican rice recipe to your Mexican food routine.
- Long grain white rice
- Cilantro or Parsly
- Garlic powder or minced garlic
- Cooking oil and/or butter
Red Rice Instructions
- Add to medium pan over high heat one cup long grain white rice and half teaspoon each butter and cooking oil.
- Stirring frequently with a wooden spoon, watch while the rice browns and turns opaque. This will add extra flavor.
- Add two cups water or chicken stock and bring to boil.
Add Seasonings to Your Mexican Rice Side Dish
While water boils to a medium simmer:
- Add about two tablespoons diced onion
- Add about two teaspoons parsley
- One and 1/2 teaspoons of tomato bouillon.
- A sprinkle of garlic powder or small clove minced garlic.
- A few drops of lemon.
Optional: One teaspoon asafran.
The moment you get a boil, and can see a few grains of rice dancing up, turn heat to simmer and cover tightly. No peeking at this point.
Cook as you would white rice. My stove allows for 23 minutes.
When the buzzer rings remove from heat and toss with a two prong cooking fork so the rice gets fluffy in the raising steam.
If the water is not absorbed leave on heat remove lid, toss rice with fork and gently let it dry for a moment.
Make Mexican Rice Using One Tomato
Some cooks will not want to use the Knorr seasoning. If you have a big ripe tomato try this for added flavor. Here is how.
Finely chop the tomato and put it, and the juices, into the rice during the browning session. The tomato should add a little more red color to the rice and a richer tomato flavor. In fact, as I am retired now, adding the tomato and using the Knorr as the salt is the routine.
As you see browning on the bottom of the pan use a few tablespoons of water or broth to scrap up bits for more flavor.
Once the tomato juices have cooked off add the 2 cups water, then follow the directions above.
Serve The Mexican Meal
If you want an easy refried bean recipe to go-with, my recipe has cut all the steps to the bare minimum: How To Make Refried Pinto Beans.
The night I took the pictures for this page I made a tortilla chicken casserole. A good way to use all the meat from the store bought rotisserie chicken.
Dinner was perfect and there was enough to eat the next night. Hurray!
|Serving size: 1 cup|
|Calories from Fat||81|
|% Daily Value *|
|Fat 9 g||14%|
|Carbohydrates 9 g||3%|
|Sugar 0 g|
|Protein 5 g||10%|
|Sodium 455 mg||19%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Red Rice Tips Dos and Don'ts
Here are a few tips so you do not have to reinvent the whole cooking process.
- Add a 1/4 cup of frozen mixed vegetables when adding water.
- Do Not use too much oil. It just weights the rice down and will not fluff.
- I have Not been able to get fluffy rice with tomato sauce.
- Polished rice will not make good fluffy rice.
- It is Not called Spanish rice anymore.
- If you find that you prefer lard for the more Mexican flavor, keep the block in the refrigerator and buy a new one after the date has past a few months. Lard has less saturated fat than butter. It is good in the refried beans, as well. Why lard’s healthier than you think.
- For the vegan version use one of the many non-hydrogenated oils like sunflower, avocado or grapeseed with one crushed ripe tomato.
Tacos, Rice, and Beans
Do you make Mexican rice?
© 2009 Sherry Venegas