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
Ingredients
- 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
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Optional ingredients:
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
1/4 tsp chili powder
Directions:
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
7 comments
July 22, 2012 at 7:14 pm
YUM!!!
July 23, 2012 at 2:42 am
Simple and lovely rice!
July 23, 2012 at 8:01 pm
Your rice looks perfect, you’ve already mastered it!! Mine still gets soggy at the bottom, ha!
You can also use tomato puree, and chicken or veggie broth instead of the water, and it tastes delicious!!Have a great week! 😀
October 4, 2016 at 7:44 pm
I’ve been using this recipe for a couple years now. It’s the best Mexican rice recipe I’ve found and is a staple in my kitchen. Thanks for sharing!
October 5, 2016 at 8:29 am
Kim, I’m so glad to hear this! I’ve tried tweaking it here and there, but this really is the best and easiest I’ve found.
August 27, 2024 at 12:28 pm
My mother in law made the best Mexican food. My Mexican husband loves Mexican food (naturally) and so do I. I made Mexican rice with the tomato sauce and all that jazz, and I tried different “authentic” versions, and only once did it come out good. My husband told me my mother in law made hers with the tomato chicken bouillon and I didn’t know exactly how, but found your recipe and it’s the best I’ve made. Thank you. I will stick to using this one.
November 18, 2024 at 7:48 am
I’m so glad that you enjoyed it!