My mom makes the most amazing Mexican rice. She learned from the best…my grandma. My mother’s recipe is in the Muy Bueno cookbook and now I’d like to share it here with you.
This side dish is one of the first recipes my mother learned to cook when she was a little girl. It is a staple in most Mexican kitchens, and has such a wonderful aroma while it’s cooking. Since my mom is in town I asked her to share her secret tips in a video. In the video she confesses that she had a few disasters while learning to make this dish. If you have ever tried to make Mexican rice you know that it can be challenging to make. I know I have had failed attempts with it being crunchy or sticky.
With this video and recipe you can now make perfect Mexican rice.
Mexican Rice Arroz Mexicano)
- 1 tablespoon olive oil
- 1 cup long-grain rice
- ¼ cup chopped yellow onion
- 2 cloves garlic, chopped, or 1 teaspoon garlic powder
- 3 cups water or 2 cups water and 1 cup unsalted chicken broth (fresh or packaged)
- 1⁄3 cup tomato sauce
- 1 (3.1-ounce) cube tomato or chicken bouillon
- Heat oil in a medium skillet over medium heat and add rice. Stir until rice is slightly browned. Remove skillet from the heat and add the onions and fresh garlic, if using. Stir until onions are translucent. (The pan is usually warm enough to cook the onions and fresh garlic, keeping them from burning.)
- Add water, chicken broth, if using, tomato sauce, bouillon cube, and garlic powder, if using. Stir and let mixture come to a boil; lower heat, cover, and simmer for 10 minutes.Stir gently after 10 minutes, cover, and let simmer for another 10 minutes. (If adding canned or frozen vegetables add them during the last 10 minutes.)
- After the final 10 minutes of cooking, turn heat off, fluff rice with a fork and cover again for another 3 to 5 minutes so liquid can finish absorbing.