Recipes Sides

Mexican Rice

Mexican Rice-3

Growing up in California, I pretty much grew up knowing what authentic, traditional, and incredible Mexican food is supposed to taste like. Basically, I was spoiled because now I have standards. And meeting those standards when living in North Dakota isn’t easy! 

Most of the time, I resort to finding my own authentic recipes and making them. I’ve found a couple gems that I keep making time and time again. Mexican rice is one of those gems. I often find it is overdone with all this “stuff” in it. I want that Mexican restaurant, simple but flavorful rice I grew up with! 

And I’ve finally found it! 

Mexican Rice-4Sometimes I cheat and use Minute Rice to speed up the process a little bit. I have also used canned diced tomatoes to sub for the fresh romas, either work just great! 

Mexican Rice
Serves 6
authentic, simple Mexican rice
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 3 roma tomatoes (or 1 can of diced tomatoes with juices)
  2. 1/2 medium onion
  3. 2 cloves garlic
  4. 1 tablespoon of chicken bouillon
  5. 2 tablespoons vegetable oil
  6. 1 cup long grain rice (sometimes I use Minute rice too!)
  7. salt to taste
  8. 1 teaspoon cumin & dried oregano (optional)
Instructions
  1. Puree the tomatoes, onion, garlic, and chicken bouillon and a little bit of water in a food processor or blender until smooth. Add 2 cups of water to the mixture and set aside.
  2. Heat vegetable oil in a large skillet over medium high heat. Add rice and cook until rice turns a light golden brown.
  3. Reduce heat to low. Very carefully pour the puree and water mixture into the skillet. Add salt to taste, cumin and oregano if desired. Cover skillet and let the rice simmer until all liquid has absorbed, about 20-25 minutes. Try not to stir during this process.
  4. Remove from heat. Adjust seasonings if needed and fluff with a fork before serving. Enjoy!
Prairie Californian http://prairiecalifornian.com/
Jenny Dewey Rohrich

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4 Comments

  • Reply
    Kellie
    March 30, 2016 at 9:11 am

    OMGOSH! So excited to see this in my ‘inbox’ this morning!!! I have been looking for a good mexican rice recipe and BAM there it is!! Thanks girl! I can’t wait to try this!

    • Reply
      Pat Carter
      April 21, 2016 at 4:14 pm

      This looks like an ordinary, bland recipe. At least compared to mine!

      • Reply
        Jenny Dewey Rohrich
        April 22, 2016 at 7:44 pm

        Everyone likes different tastes. Typically I pair this rice with an extremely full flavor Mexican meal so I am looking for something a bit more mild to let the palette rest. Either way, you’re more than welcome to share your recipe with us Pat!

  • Reply
    Taco Stuffed Peppers -
    September 27, 2016 at 3:10 pm

    […] you like. Just note if you are using an envelope, only use half! And if you need a recipe for an authentic Mexican rice, look no […]

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