Mexican Rice
"I've been playing around for a long time looking for a good Mexican rice recipe, couldn't find one, so I built this one from scratch."
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
4-5 cups
ingredients
- 1⁄3 cup finely diced seeded fresh hatch chilies or 1/3 cup poblano chile
- 3⁄4 cup finely diced onion (about 1 medium onion)
- 2 plum tomatoes, seeded and finely diced (optional)
- 1 bunch fresh cilantro, stemmed and coarsely chopped,divided
- 1 (8 ounce) can tomato sauce
- 4 cups warm water
- 1 -2 teaspoon chicken bouillon granules or 1 -2 chicken bouillon cube, crushed (in lieu of salt)
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon garlic granules
- 1⁄2 teaspoon fresh ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 cups long-grain rice
directions
- Prepare veggies, and set aside.
- Combine tomato sauce, water, bouillon granules, spices, optional tomatoes, and half of cilantro, stir to combine well, and set aside.
- Heat olive oil in a medium saucepan over medium heat, add rice, and stir to coat well with oil.
- Saute until rice just begins to turn translucent, stir in the diced chilies and onion, stir to combine, and continue to saute until veggies are softened and rice just begins to brown in places, stirring frequently.
- Stir tomato sauce mixture, and then stir into rice, being careful of steam.
- Adjust heat to a simmer, cover, and cook for 15 minutes, stirring once after 5-6 minutes.
- When done, add the remaining half of cilantro, gently fluff with a fork to combine, cover, and keep warm until ready to serve.
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Reviews
-
I burnt my tongue on tasting this (made in a rice cooker) but my husband thought it was most delicious. Great Mexican rice!
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
