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Kenya's Kitchen88
Kenya Walker

Mexican Rice Recipe

This Mexican rice recipe will complement your favorite Mexican entrees and it’s such a flavorful side dish. Pair with your favorite chicken, steak, or shrimp fajitas and throw in a side of refried beans. 
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Prep Time 10 minutes
Cook Time 5 hours 35 minutes
Total Time 48 minutes
Course: Side Dish
Cuisine: Mexican
Ingredients Method Video

Ingredients
  

  • 1 Cup Rice
  • 2 Tbsp Olive Oil Substitute: Canola or Vegetable Oil
  • 1 1/2 Cup Chicken Stock
  • 1 to 2 Roma Tomato
  • 1 to 2 tsp Tomato bouillon
  • 1/2 Small White Onion
  • 1/2 Tbsp Tomato Paste
  • 2 to 3 Cloves Garlic
  • 1/8 Tsp turmeric
  • 1/4 Tsp Cumin
  • Dash of Garlic Pepper
  • Salt For Taste
  • Optional: 1 Serrano Pepper Substitute: Jalapeño Pepper

Method
 

  1. First, rinse the rice under cold water to remove some of the starch. After a few rinses the water should be clear.
  2. Once the water runs clear, set the rice to the side.
  3. In a blender- Add the onion, Roma tomatoes, chicken stock, garlic cloves, tomato paste, dry seasonings, and blend everything together. Set the sauce to the side to use for later.
  4. On medium high heat, drizzle some olive oil in a pot or skillet and allow the oil to get hot.
  5. Once the oil is hot, add the rice and allow the rice to brown or toast. It should take about 5 to 8 minutes to toast the rice.
  6. Stir the rice consistently until it turns a light brown color or toasted.
  7. Reduce the heat to low.
  8. Add the tomato sauce mixture to the rice and mix everything together. (Be careful because it will steam)
  9. Add a teaspoon of the tomato bouillon and mix into the rice.
  10. Optional: Add 1 whole Serrano pepper or jalapeño pepper. Do not cut the pepper!
Note You can make a small slit on the side of the pepper and add the pepper to the rice. Avoid cutting the whole pepper or making a huge slit to the pepper. This will avoid any seeds falling out or the pepper falling apart. Why? - because then your rice would be spicy, and you don’t want spicy rice.
  1. Sprinkle an extra teaspoon of the tomato bouillon on top or over the rice.
  2. Place a lid over the pan & allow the rice to cook.
  3. Optional: Quick Tip- You can place a piece of aluminum foil over the rice (tightly covered) then the lid. This allows the rice to steam perfectly.
  4. Allow the rice to cook for 20 to 25 minutes undisturbed. Do not lift the lid while the rice is simmering.
  5. After 20 to 25 minutes, the rice should be done.
  6. Remove the Serrano or jalapeño pepper. Make sure it doesn’t fall apart or that no seeds fall out.
  7. Fluff the rice with a fork or spatula.
  8. Allow the rice to sit for 5 minutes before serving.
  9. Serve with tacos, fajitas, or enchiladas. Enjoy!