Mexican Rice II Recipe
Rice is cooked with cumin and onion, then simmered with tomato sauce and chicken broth for this restaraunt-inspired Mexican rice recipe.
This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.
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Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices.
A serrano pepper kept whole adds flavor without bringing heat to this Mexican-style rice dish with tomato and onion.
Add peas, saffron
This is how you make authentic Mexican rice. You don’t add taco seasoning, salsa or chili powder. It’s supposed to have mild to medium flavors & not taste like the Spanish style box rice. For people having a hard time getting it to cook, you have to bring it to a boil before you lower the heat. Then keep the lid on the whole time. If it’s still hard, add a little bit of water, do not stir it & put the lid back on. If you don’t like “wet” rice then, reduce the amount of water. The general rule is for every cup of rice, you double the liquids. I personally include the tomato sauce in my liquids so my rice isn’t that “wet”. Add green pepper or cilantro to change it up. And if you don’t have chicken broth, you can add water & Knorr’s chicken bouillon. For every cup of water, add 1 tbsp of bouillon. But if you do this, omit garlic salt & use garlic powder instead. The absolute best flavor comes from fresh chicken stock. If I’m boiling chicken, I save the broth & use that when I m
Finally I've found the recipe for basic, restaurant style Mexican rice. The key to this recipe is the seasonings you use. I tried it as written, just with the cumin, and it was not nearly as good as it was when I did it a second time using Taco Seasoning I (from this site). I just sprinkled in what looked like enough, about 1-1/2 tsp. This mixture includes cumin and many other spices which are perfect for this recipe. I also cooked my onion in the oil BEFORE adding the rice to get it nice and soft. Other than that, I followed exactly as written and it was perfect!