Mexican Rice
Mexican rice done right at home — Mexican Rice, South Texas Style, Authentic Arroz Rojo, and Aunt Karla's Mexican Rice for weeknight plates.
★ dinner
dinnerMexican Rice
A flavorful Mexican rice cooked in a skillet.
Kelsie LorainnaIngredients
- 1 cup rice
- 1 sliced onion
- to taste cumin
- to taste garlic powder
- 1 to 2 tablespoons tomato bouillon
- 2 cups water
- for coating oil
Instructions
- 1Coat the bottom of a skillet with oil and let it warm up.
- 2Add a cup of rice and mix on high heat stirring constantly until gold brown.
- 3Add your sliced onion
- 4Add cumin and garlic powder to taste and about 1 to 2 tablespoons of tomato bouillon.
- 5Put 2 cups of hot water to your rice and let it come to boil.
- 6Put on low and cover with a lid for about 15 or until your rice is tender and fluffy.
- 7Just an extra tip: for every 1 cup of rice you need 2 cups of water.
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Open in Pepper →The Side Dish That Makes The Plate
A pot of Mexican rice turns tacos, enchiladas, or a plain piece of chicken into a real dinner. It's rice, oil, onion, tomato, and cumin, and the whole thing comes down to toasting the grains before the liquid goes in.
Cooks on Pepper reach for this collection on taco night, when there's a pan of enchiladas in the oven, or when they need one more thing on the table to stretch dinner for a crowd.
Every recipe here is a version somebody actually makes: the simple Mexican Rice with sliced onion and cumin, a South Texas style built on chicken broth and tomato sauce, Authentic Mexican Rice (Arroz Rojo), and Aunt Karla's Mexican Rice with tomato bouillon.
Quick Tips
- 1
Toast the rice first
Fry the dry rice in a tablespoon or two of oil over medium heat for 4 to 5 minutes, until the grains turn chalky white and smell nutty.
- 2
Rinse before you toast
Rinse the white rice under cool water until it runs clear, about 30 seconds, then drain well so it browns instead of steams.
- 3
Use broth, not water
Swapping chicken broth for water gives you flavor all the way through; 2 cups liquid to 1 cup long-grain rice is the standard ratio.
- 4
Leave the lid alone
Once it simmers, cover and cook 18 to 20 minutes without lifting the lid, then rest off heat 5 minutes before fluffing with a fork.
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