Best Authentic Mexican Rice Recipes

EASY AUTHENTIC MEXICAN RICE

Steps:

• Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes.
• Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.

AUTHENTIC MEXICAN RICE

Steps:

• Boil tomatoes in water until skin bursts.
• In blender, puree tomatoes, and half of the garlic and onion.
• Brown rice in oil.
• Add the rest of the garlic and onion to rice.
• Pour tomato sauce over rice.
• Do not stir mixture.
• Simmer for 5 minute.
• Add broth and cilantro.
• Let simmer for 30 minutes (until rice is soft) without stirring.

EASY AUTHENTIC MEXICAN RICE

Steps:

• Heat water and bullion in separate pot or microwave to make broth.
• In separate saucepan add oil and brown rice until rice is golden brown color on medium/high heat.
• Add seasonings, garlic, and onion. Be sure to keep stirring rice so it does not burn.
• Add broth & tomato sauce. Boil for a second, cover and reduce heat to low. Cook for 25 minutes.
• Fluff and garnish with fresh cilantro if you like.
• Also, if you have a small can of corn you can add that at the same time when adding broth and tomato sauce -- .

EASY AUTHENTIC MEXICAN RICE WITH TOMATO

Steps:

• Heat canola oil in a skillet over medium-high heat. Cook and stir onion and potato in hot oil until lightly cooked, about 2 minutes. Stir rice into onion and potato until rice is golden, 2 to 4 minutes.
• Pour water, tomato sauce, and chicken bouillon into vegetable and rice mixture; stir and bring to a rolling boil. Cover, reduce heat to medium-low, and cook at a simmer until rice is tender, about 15 minutes.

AUTHENTIC MEXICAN TOMATO RICE

Steps:

• In a large skillet (with a lid), saute the pepper and onion in the butter until slightly softened.
• Add the rice, and cook until the rice is coated with the butter.
• Add the remaining ingredients and bring to a boil.
• Reduce the heat to low, cover, and let simmer for 20 minutes or until the broth is absorbed and the rice is tender.

AUTHENTIC MEXICAN OLD SCHOOL RICE

Steps:

• 1. In a medium-large saucepan over medium high heat, toast rice in oil, stirring constantly, for about 5 minutes, or just until starting to turn brown.
• 2. Add bell pepper, onion, garlic, salt, pepper and cumin. Stir and then add tomatoes, tomato paste and broth. (In the photo I omitted the paste and used a whole can of Ro-tel tomatoes with liquid instead-it's really, really good!). Bring to a boil, stirring occasionally.
• 3. Cook, stirring 3-4 minutes. Cover and remove from heat. Do NOT open the LID! This is crucial! If it's removed, it will ruin the entire thing. In 20 minutes it's ready to eat - just fluff with a fork and eat. The best ever!

AUTHENTIC MEXICAN RICE

Steps:

• Rinse rice under cold water until water begins to run clear of starch.
• In saucepan or large skillet with lid (preferably non-stick) heat oil over medium heat. Add drained rice and fry until lightly browned, about 5 minutes, stirring occasionally to prevent burning.
• In the meantime, add next 5 ingredients (not mixed veggies) to a blender and blend until smooth.
• When rice is done frying, drain excess oil.
• Add tomato purée to rice and continue frying about 5 more minutes, stirring frequently to prevent burning. Add water and stir to separate lumps of rice.
• Taste broth to check for salt. It should almost taste too salty because the rice will soak up a lot of salt and still come out bland. Drain can of vegetables (or canned peas and carrots) and add to broth.
• Stir.
• Bring to a boil. Cover and lower flame to low and cook for 20 minutes or until all broth is absorbed--do not lift lid for 20 minutes. (This was my major mistake when I was learning to make this dish. I would check it halfway through and all the steam would escape. I used to even--GASP!--stir it halfway through! Don't do this unless you want a big gloppy mess for dinner).
• Enjoy!

AUTHENTIC MEXICAN RICE

Steps:

• Heat oil in non-stick pan on Med heat.
• Add garlic and rice.
• Sautee rice with garlic till rice is golden brown.
• Then add can of tomato sauce , 4 cups of water, half of onion, and 3Tb of chicken bullion(mix in)(don't worry if it the broth is too salty to tate, most of it will boil away).
• Turn up heat to high and allow rice to boil for about 3-4 minutes.
• Reduce heat to simmer and cover till all the water is evaporated(about 25-30minutes). Serve and enjoy!

AUTHENTIC MEXICAN RICE

Steps:

• 1. In hot oil, fry rice, garlic and onion until rice is golden brown.
• 2. Dissolve bouillon cube in hot water; add water to rice. Add tomato sauce,salt and pepper to rice and stir to blend.
• 3. Bring to a boil, stirring occassionally, then lower heat and cover tightly. Simmer for 20 - 25 minutes, or until rice is cooked and all liquid has been absorbed.

AUTHENTIC MEXICAN RICE

Steps:

• 1. Take all ingredients (except the rice), place them in a blender and puree until it is of a smooth texture. Set aside.
• 2. In large saucepan, heat vegetable oil. Add uncooked long grain rice. Stirring constantly, saute rice until it is golden brown in color. Pour pureed tomato mixture into the rice (rice is very hot so be careful as you begin pouring).
• 3. Season with salt (add more to taste). Let rice mixture come to a boil. DO NOT STIR THIS! Reduce heat to low. Taste the tomato broth for flavor at this point and add more salt if needed.
• 4. Cover and let simmer for 20 minutes. DO NOT LIFT LID! DO NOT STIR! When rice is finished and you have turned off the heat. Allow another 5 minutes before you lift the lid.
• 5. Lift the lid, give it a stir and serve! Delicious!