Author: Susanne at Dish Wish Me
**Some links on dishwithme.com are affiliate links. I may receive a commission, at no extra cost to you, if you click on a link and make a purchase from a partner company. I will NEVER recommend anything that I don’t personally use or love.**
Jump to RecipeIn this house, we love rice and this Authentic Tasting Mexican Rice is no exception. To me, this Mexican Rice recipe tastes so authentic I could be sitting in a Mexican restaurant enjoying it! It’s actually better than I have had in some restaurants.
What’s makes it even more enjoyable is that it is super easy to make and very little cleanup. To top it off, this makes an easy and excellent side dish for any Mexican meal. Seriously! Tacos, enchiladas, fajitas, rellenos, burritos, tostadas…well, you get it, this rice goes with anything!
HELPFUL HINTS FOR AUTHENTIC TASTING MEXICAN RICE
DO NOT use instant/minute rice!!! Use uncooked, long-grain white rice.
Good optional items to add are corn, peas, cooked carrots, or cooked and diced potato. Can, also, top with cilantro, if desired.
Process the veggie/liquid items prior to starting the cooking process, that way when the rice is browned the liquid mixture can go right in.
This rice would pair well with some refried beans and my Grumpy Tacos aka Easy Beef Tacos. And, it goes without saying that my Homemade Tortilla Chips and Amazingly Quick and Delicious Salsa Roja would be a great side. And, for a really, really good pairing, try it with my Grilled Flank Steak or my Baja Chicken recipes.
Ingredients
- 1/2 yellow onion rough chopped
- 3 Roma tomatoes rough chopped
- 2 cloves fresh garlic grated with microplane
- 1 Tablespoon tomato bouillon (calde de tomate) Knorr, Amazon
- 2 teaspoons chicken broth base Orrington Farms
- 20 grinds freshly ground black pepper
- 1 teaspoon Kosher salt
- 4 cups water
- 3 Tablespoons EVOO
- 2 cups long-grain white rice
Instructions
- In a food processer/blender, process the onion, tomatoes, garlic, tomato bouillon, chicken broth base, salt, pepper and water until semi-smooth. Set aside.
- Heat a large pan on medium-high heat, add EVOO, then add the rice
- Stirring often and keeping a very close eye on it, lightly brown the rice until it is a nice golden color, NOT actually brown!
- Add the processed liquid and stir.
- Leave the heat on medium-high to high to bring to a boil. As soon as the mixture comes to a boil, stir, reduce heat to LOW and cover with a tight fitting lid.
- Give rice mixture a stir after 5 minutes, cover and cook undisturbed for an additional 15 minutes.
- Stir and do a taste test to see if any additional salt or seasonings are required.