This Mexican Rice Recipe
Is Amazingly Good
This is the first Mexican rice recipe I’ve made that didn’t turn out all mushy and flat tasting.
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gluten free |
The rice grains stay separate due to the cooking method, and the flavor is outstanding.
It’s relatively simple in terms of spices, because I like a basic Mexican rice that is a contrast to the other spicy dishes, a chance to take a break and cleanse my palate before moving on to the next bite.
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I made this for my friend’s Fajita Birthday Party, and everyone raved about it. I used fresh, homemade chicken stock. For sautéing I used the fat we separated off the top.
But it’s still very good with canned chicken stock, or vegetable stock if you prefer a vegetarian/vegan version. You can also just use butter or oil: the recipe, and whoever eats it, won’t suffer a bit.
This is a pretty big batch.* It was plenty to serve 15 people with all the other food at the party. It probably could have stretched to 20 if the birthday boy hadn’t liked it so much...
| Authentic Mexican Rice Recipe |
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Sauté the rice in the oil just until it begins to brown. Add the chopped onion and sauté until it becomes clear, then the garlic for a minute or so. Stir in the rest of the ingredients and bring to a boil. (It helps if you heat the stock while you’re sautéing.) Turn the heat low and simmer until liquid is absorbed, about 30 minutes. Fluff with fork, then garnish with cilantro. |
*I’m working on amounts for a smaller batch, and will post them eventually...
Ingredient Tip:
The fire roasted tomatoes with green chilis are available from Trader Joe’s. But check around, if you don’t have a TJ’s you can probably get them somewhere else, and if not the recipe works fine with regular diced tomatoes.
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