"This is a wonderful side dish for any Mexican dinner." — Mommyto2
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uncooked long-grain rice
Finally I've found the recipe for basic, restaurant style Mexican rice. The key to this recipe is the seasonings you use. I tried it as written, just with the cumin, and it was not nearly as good as it was when I did it a second time using Taco Seasoning I (from this site). I just sprinkled in what looked like enough, about 1-1/2 tsp. This mixture includes cumin and many other spices which are perfect for this recipe. I also cooked my onion in the oil BEFORE adding the rice to get it nice and soft. Other than that, I followed exactly as written and it was perfect!
If you're looking for a Mexican Rice recipe that will be "the star of the show," this is not the recipe. If, however, you're looking for a pleasantly and subtley flavored Mexican-style rice to accompany a spicier main dish, this fits the bill perfectly. I chose to saute the rice in butter rather than oil, but otherwise followed the recipe as directed. Don't worry about "puffing" the rice-just saute it till golden brown, then add the chopped onion and spices, saute another minute or two, then add liquids. Cover and simmer till liquid is almost absorbed and rice is tender. Nice, basic rice recipe.
For the reviewers having trouble with browning and puffing the rice: My rice browned, but didn't puff. When I added the soup stock and tomato sauce, I was concerned (I had company over and this was the first try) but the rice came out beautifully, and puffed out. Don't let the other reviews prevent you from trying this simple and delicious dish. It made a great side dish for the quisadillas I made. This is also a good guy-proof recipe, considering I didn't mess it up. I'm definitely making this one again. I have a rice cooker, but I decided to take a chance and make it in a medium sauce pan, and I was glad. My rice cooker tends to singe the outer layer of rice. Cook hard!
This is a great basic rice recipe that is easy to prepare. The only difference between my preparation and the recipe's is that I sauteed the onion before cooking the rice, added fresh minced garlic, and used chicken stock versus broth. Thanks for submitting it.
A strong chicken broth is needed to make this good. KAET: I've never been able to get my rice to brown and/or puff in a skillet either, so I always use my rice cooker instead. I saute the onions, minced garlic and cumin in a skillet, then throw it into the rice cooker along with the 1 c. rice, 1-1/2 c. chicken broth and all the other ingredients, omitting the garlic salt. The cooker shuts off when the rice is done. Easy and very good too.
This has become our families favorite Mexican rice. I made several alterations though: used sea salt (to taste) instead of garlic salt and added 2-3 cloves of garlic (crushed), omitted the cumin, and added 1 packet of "Sazon Goya-Con Cilantro y Tomate." It really adds to that authentic flavor you get in the best Mexican restaurants. The cook time is accurate, but I find that the last 5 min, I need to add a dash of broth to keep it from being too dry.
This rice was so well-liked by my friends that we all agreed that it was the best mexican rice we'd ever had. I followed the recipe exactly the first time that I'd made this, but the second time I didn't have any tomato sauce so I used a 14.5 oz can of diced tomatoes with the juice. I still used the same amount of water and it worked out perfectly. Very yummy!!
I know this is a wonderful recipe. I have been making this for years. I used to go visit my friend and then go watch her mother-in-law cook, This is al most exactly her recipe. The only changes she would make and I still do are use 1/2 tsp cumin seed instead of the graound coumin and also she would use a couple pieces of fresh garlic minced and browned with the onions. The rest is exactly as she made it and MMMMMMMM so good!
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Rice II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 99
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