Introduction

My parents have been making Mexican rice for years, and it is a recipe my family holds near to their hearts. This is the real deal – an authentic recipe that’s been passed down through generations, beginning with my cousin and her mother in-law, who learned it from her own mother and grandmother. But the ingredients are delightfully basic: white rice, tomato sauce, garlic and chili powder – Oh God yes!, cumin or Caldo de Tomate if you had any. Together, they make this a Mexican classic essential to taquitos, tacos and burritos.

Personal Experience

In our household, we make this Authentic Mexican Rice dish without fail every single week. There are few important tips and tricks followed in the process to get perfect results. My Abuela made certain that I learned to cook properly during our time together in Puebla, Mexico. She stresses the right techniques to ensure that your ghost will turn well cooked and flavored.

Tips for Cooking

• Wash thoroughly in cold water to rid the rice of excess starch skins.
• Be sure to fill the water just until it reaches your knuckles when you lay your hand flat and cover all of that rice.
• The perfect texture is not a creamy or too dry rice: when cooking use fire to medium leaning on low.
• The easy fail-proof methods I have tested in my kitchen so you can enjoy perfect Mexican rice!

How to Make Authentic Mexican Rice

Preparation of Authentic Mexican RiceCook the rice in a skillet or pan with vegetable oil over high heat. You want rice to slightly turn brown, but not too much. A white-yellow or yellow color is your golden spot; that means the rice has been appropriately fried. Then, water, tomato sauce. Tomato bouillon cube, garlic and chili powder. Boil it, then put a lid on the pan and lower heat. Bring to a simmer and let cook for about 20 minutes, until the rice has absorbed all liquid and cooked though.

Cover the rice after cooking, and let it sit for a couple minutes. Fluff it with a fork or woodplain to separate the grains and give it more texture. After some time, you can also throw in frozen veggies eg peas and carrots or even chicken (if you are cooking One Pot Mexican Chicken & Rice dish) for added flavour and nutrition. Garnish: fresh cilantro or parsley, sprinkled over the top.

For Authentic Mexican Rice To make as it is, rinse the rice REALLY well in a fine mesh strainer and LIGHTLY toast hot oil just until all grains are separated. It consists of tendering the lentils, then adding onion and pomica to combine flavors, before placing diced onion into a blender along with whole tomatoes (also) bullion powder & salt. Cook these well until they smell good, add in water and cover them to cook through.

Pro Tips for Cooking Authentic Mexican Rice

Cooking Techniques

• Want to take your cooking experience even higher, these tips will help you in getting the perfect Authentic Mexican Rice:
• When cooking the rice, place in a good quality non-stick sauté pan. This helps keep the rice from clinging too completely, and allows even heating with no possibility of it flowing over onto me.
• Do not open the lid while rice is cooking. A sealed lid allows the rice to steam, which is how every last grain soaks up that flavorful liquid and gets mushy.
• Stir in the rice, and cook for 5 minutes or until it is golden (it will also begin to puff at this point). Gives a savory taste of cooked rice and develops the structure (1)

Flavor Enhancements

• First sauté onions and garlic before stirring in the rice. This step flavors the rice and creates a foundation for flavorful ingredients later on.
• Chicken bouillon, and garlic powder to taste for flavor. Add these to the toasted rice just before you add water (so that the grains pick up flavor).
• Add the tomato sauce to rice and fry it until its color gets deeper. This gives a more intense tomato flavour and will colour the rice in that lovely bright orange hue that we all associate with Mexian red rice.

Cooking Tips and Techniques

• Add to the rice with hot water. This keeps the cooking temp and gets a really perfect texture of rice that isn’t sticky or lumpy.
• A heavy-bottomed pot will do just to insure against burning. This helps in spreading the heat evenly and also prevents rice from sticking to bottom of pan.
• Wash the rice in cold water before cooking to get rid of some extra-starch. This prevents the rice from sticking together and allows each grain to cook individually.
• Give the rice a good rest, fluff and serve. The secret to a light and fluffy rice isn’t just leaving it alone after you cook it, but instead letting the rice rest post cooking while also being tenderly teased with a fork.

Authentic Mexican Rice

Instructions

First you start by heating oil in a pan over medium heat, to make Authentic Mexican Rice. Then stir in Mahatma® Rice Extra Long Grain White Rice. Saute and stir until the rice is a deep golden.

Then I added some chili powder, Caldo de Tomate (tomato bullion), and minced garlic. Mix together, stirring to blend flavors.

Add water and tomato sauce. Stir and bring the liquid to a boil, then lower heat to low, cover. Bring to a simmer and leave following the rinsing instruction allowing 20 minutes for it to rest – rice does not get fluffier by stirring.

Then simmer for 20 minutes and remove from heat, allowing the rice to rest (covered) for 5-10 minutes. This is to allow the rice time to complete cooking and absorb any extra moisture.

Give the rice a final fluff with a fork to separate the grains and serve hot. This is my preferred way to make sure that your rice – with a perfect Mexican flavor and fluffy!

Personal Touch

Being raised on Mexican food, perfecting how to make Authentic Mexican Rice was something my family did well. It is that unrivaled combination of chile powder and the delicious flavor of Caldo de Tomate. Toasting the rice and then simmering it with garlic and tomato sauce creates this distinctive, comforting reddish orange hue – each step adds depth to the flavor.

ingredients

• 2 tablespoons Olive oil or vegetable oil
• 1 cup Long-grain white rice
• 4-8 ounces Canned tomato sauce Use at least 4 or up to 8 ounces of tomato sauce
• 2 cups Water
• 1 teaspoon Minced garlic about 2 cloves
• 2 teaspoons Caldo de Tomate tomato bouillon
• 1 teaspoon Chili powder