HOW TO MAKE PERFECT MEXICAN RICE EVERY TIME: Easy Recipe and Tips for Cooking Delicious Mexican Rice
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Published 2023-01-21
Mexican Rice
1 cup long grain rice
2 cups hot water
2 tsp. chicken bouillon
1/4 of an onion, chopped small
1/2 an 8oz. can of tomato sauce
1 tsp. cumin
salt to taste
*You can also add peas, carrots, and corn to Mexican rice, if you choose.
Place skillet on stove over medium high heat and coat the bottom of the pan with oil. Add in rice and brown, stirring continuously to ensure it doesn't burn. As rice begins to turn a light golden color, add in chopped onion and continue stirring until onion is soft and rice is golden. Next, add in the tomato sauce, the salt, the cumin, the hot water, and the chicken bouillon and mix well. (This is the last time you will stir.) When it comes to a boil, reduce the heat to low, cover pan with lid, and let cook untouched for 15 minutes. (Do not remove the lid during this time.) After 15 minutes, remove from stove, but leave lid on, and let sit for 5 to 10 minutes. Then remove lid and fluff rice with a fork. It should be cooked to perfection.
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*All music in this video used with rights from Storyblocks:
1:27 "Adventures in Fine Dining"
All Comments (21)
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I never liked Spanish rice until my mother-in-law made it. She added a green bell pepper with the onion and I was hooked. She's been gone quite a few years but every time I make my rice I think of her.
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Your voice sounds like a news reporter's. Except you are telling the truth and not lying to us. 💕
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I am so proud of myself! This is how I do, except for the bouillion. If my husband sees me cooking rice, he doesn't want to see the tomato sauce. I use it, then hide can. And also the cumin. He swears he hates both, however when I make it, he tells me, "See this is better without the tomato or cumin. He justs wants salt and pepper. I say this today and I am going now to look up some more recipes. I hope they are Mexican.
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Almost exactly how Mi Ama use to make our arroz. The only difference is Ama would wet the rice and drain it prior to browning to release the starch for a much fluffier rice in the end....
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I've been trying to find an simple easy recipe for Mexican Rice yours is the one I will be using. I'm and older single man and I cook for myself. There are plenty of videos on YouTube and so far your video is a one pan deal. No roasting peppers and tomatoes then blending. Just one pan.
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I love your recipe because it is so simple - you use tomato sauce. A lot of recipes add chopped onion, bell pepper and tomato to a blender and add it to the rice. I'm sure its delicious but more time-consuming for me.
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I just made this for Super Bowl !! Used onion powder instead of fresh onion (husband doesn’t like). Going to serve this with home made pinto beans, fresh tortillas, salsa and avocado! Marcy you are the best ! Thank you for teaching me how to make this!
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I've never added cumin or chicken bouillon but I have added minced garlic, cilantro, green onions and I use El Pato tomato sauce for a little kick 🌶️
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My mom used to wash it first and I noticed it's easier to brown it without the starch. I also use real chicken broth if I have it. I love it with small cubes of corn, or peas and carrots. And yes. 15 min is important.
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Thank you so much.,Born in California eating in multiple languages no one has shown me how to make Mexican rice! Now I know-thank you again!!
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I was so nervous making this rice, and it came out so good! My son loved it!❤️
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This is my new favorite Mexican rice recipe thank you.
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I tried your recipe and my husband and I absolutely loved it!! Thank you!
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Love this recipe.. Thank you.
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I've tried them all! This one comes out the best.!! Thank you ❤
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Wow!!! You made it look simple, I will definitely make my own now, Thank You Marcy ❤
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I made this and it turned out perfectly!!! Thank you so much for showing us how to do it ❤️
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Thanks so much for sharing your recipe.. I’ve never been able to make good flavored or authentic in my mind, rice. You made this so simple. Appreciate this so much!
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Mi Abuelita thanks you!!! I love the way you cook...Gracias
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Thank you! I’ve tried to recall my grandmother’s method — she used chicken stock she made from her chickens. But I always ended up with “mushy”. Now I know why! I needed the HOT water, and NO FLUFFING! GRATITUDE!!!💐 And I love the scriptures that change (I watched the refried also 😏 Blessings 🙏🏼📖🕊💐
