Mexican rice seems to always be an after thought. A simple side dish that is used to scoop up the last delicious bites of gooey cheese and sauce from the main dish. After trying this rice, I promise it will become a staple side dish, whether you’re making Mexican or not. I’ve tried a few recipes over the years and I’ve never found anything that I liked. Most used tomato sauce and were soggy. Nobody wants soggy rice. This rice is nice and fluffy and has a mild tomato taste. I opted to use all of the flavorings suggested and next time we decided that we’ll use 1/2 teaspoon of chili powder to up the heat. I’m not a fan of heat, but I think it could use more. You can find the Caldo de Tomate in the Mexican aisle at your grocery store. It’s a bouillon cube or packet and typically found in a box.
Authentic Mexican Rice
- 1 Tbsp extra virgin olive oil or vegetable oil
- 1 cup uncooked long grain white rice
- 2 cups warm water
- 1 1/2 tsp Caldo de Tomate
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
1/4 tsp chili powder
In a mixing bowl whisk together water, Caldo de Tomate, optional onion powder, garlic powder, black pepper and chili powder, set aside. Drizzle oil into a non-stick saucepan and heat over medium high heat. Add rice and cook several minutes, stirring constantly until rice is slightly puffed and golden. Add water mixture to rice then stir and cover pan with lid. Reduce heat to low and allow rice to simmer for 20 to 25 minutes until water has been absorbed (you’ll notice water bubbles stop coming to the surface). Remove from heat, fluff rice with a fork, cover with lid and allow to rest 5 minutes. Serve warm.
Makes about 4 servings.
Recipe Source: Cooking Classy