How to make Mexican rice?

Question

How to make Mexican rice?

Answer 1

First you need twice as much liquid to the amount of rice you are using.  SO -

1 cup rice (I prefer medium grain, others prefer long grain, your choice) in a "deep" fry pan with just a little oil.  Brown the rice until the color starts changing - becomes translucent.  You can add onions and garlic (part of the seasoning) at this point, if you like.

Depending on your meat, either add the same flavor broth or just water (some use the chicken flavor base powder to make a chicken flavored stock) - 2 cups, But only add 1.5 for now.

Next add the fresh cilantro, tomatoes (I like the rotel lime & cilantro flavor), meat of choice (already cooked), bell peppers (I like the red, yellow or orange).  Some people add tomato sauce, that's your preference.  Just remember it adds liquid to the rice which was why I had you hold back that last 1/2 cup of liquid.

(if you don't use the tom. sauce, add the last of the water now.  If you do, use your judgement as to how much more of the water to add)

Seasonings - cumin, salt (not too much, the fresh cilantro has natural salt), oregano, maybe some black pepper, picante sauce if you desire.

Bring this whole pan to a boil - while stirring.  Once it's boiling, taste the "soup" and make sure it's right.  If yes, turn down to a low-med. low heat and cook for 30-45 minutes.

If no, now's the time to add more seasonings, before it's cooked.

Let it cook, checking it occasionally to be sure not to burn it (though many like the pegau on the bottom).

Serve when finished.  We usually wrap ours in a tortilla and add salsa, sour cream and wrap it like a burrito.

Answer 2

If you mean Mexican as in from Mexico, the go with what Rigo said. The others are just...not Mexican.

Answer 3

My mom makes a very simple Spanish/Mexican rice.

You would brown/toast long grain rice [real stuff, do not use instant rice]  with some onions (and garlic if you like) until translucent and pleasant smelling. Add water (per directions), a small can of tomato sauce, and a couple of spoonfuls of chicken bullion powder (Knorr brand works nicely), and cook like you would usual rice.

Some people add corn to it, but it's not necessarry. Typically this makes slightly wet rice, it you want it less soft you might want to try less water. Sorry I dont know exact measurments, it's just one of those things that has to be learned by eye and feel.

Answer 4

I heat olive oil in a pan..brown 1c rice with some chopped onion and garlic. Add 2 1/2 c of water, some chicken bouillon, and 1/2 can of tomato sauce. Bring heat to med high until it is a roiling boil. Then add some salt, pepper, basil, cumin..you can experiment with other stuff to add in. Cover and simmer for 20 min.

Answer 5

Cook rice per package directions.

Brown a pound of hamburger and drain.  Add chopped onion and cook until transparent.  Add red chilie powder, cumin, salt, and pepper to taste.  Add a can of tomato sauce.  Add rice and blend.  Adjust seasoning to your liking.

Answer 6

well first i make my salsa

3 tomatoes chopped

1 bunch green onions chopped

i jalapeno chopped

1 clove garlic minced

chopped cilantro

make rice according to directions  using slightly

less water, substitute the less water with salsa cover and it is ready and the water is absorbed

Answer 7

Holly stole my answer! LOL

I don't remember if she said it or not, add some chili powder too... really yummmy... I like to serve it with a little pico de gallo on top...

Answer 8

Grab a box of Uncle Ben's rice, fly to Mexico and boil it there and then you have Mexican rice.

Answer 9

I agree with Rigo.