How to make mexican rice ?

Question

ok I'm trying to figure out how to make mexican rice . The kind they use in say burittos anyway any help is appreciated thanx.

Answer 1

Here is the easiest and fastest Mexi rice recipe I know:

Ingredients:

2 1/2 cups uncooked rice

1 can Rotel tomatoes and chiles, undrained

3 cups liquid (see step 1)

Prep time: 30 minutes

Yield: 6 servings

Drain Rotel, reserving liquid. Add chicken broth and/or water to Rotel juice to make 3 cups.

Combine rice, tomatoes and chiles, and liquid in a large saucepan. Cover and bring to a boil. Reduce heat to the lowest possible setting; simmer 20 minutes. Do not lift the lid during this time.  (We add a tablespoon or so of olive oil, Better than Bullion chicken stock, saffron sometimes, a bit of salt, and other seasonings if we feel up to it... otherwise we just use the canned Rotel.  It's great!)

Answer 2

Use a good long grain white rice.  Cook it according to directions, but add a small chopped white onion and 1/4 cup of lemon juice while cooking it in the 'juice' from cooking any meat.  This isn't 'Mexican' rice, really, as much as it is Hispanic rice ... it's not 'Spanish rice' (which has tomatoes in it) but it does have a WONDERFUL flavor that you can't get except in Hispanic dishes like burritos.

Answer 3

drizzle some oil just enough to give the rice a coating, and stir until the grains are light brown (this will make it cook faster)

then while its still hot add some hot water (enough to cover the rice)  add 2 squares of bouillon (preferably the tomato) Cover the pan until most of the water evaps. You can add some onions or green bell peppers for texture and taste.  Turn it off when it boils and let it sit for a couple of minutes, but don't stir too much when boiling it.  Otherwise it  will turn to mush.

Answer 4

Make a salsa using tomatoes, onion and red bell peppers (or red chile, a little more difficult to find), add half a chicken bouillon and add to the already steamed rice.

Google "mexican rice" or go to a cooking website for a variety of recipes.

Answer 5

go to foodnetwork.com for recipes

Answer 6

This recipe is for one cup of rice:

Chop up 1/2 a medium onion. Saute in a pot with some canola oil. While the onion is cooking, chop up 2 cloves garlic. When the onion is translucent add the garlic. Saute this for a minute or until you smell the garlic. Add 1 cup of rice and stir together. Brown the rice for a couple of minutes. Add 1 can (8oz.) tomato sauce. Using the same can add 2 of water. Next add 1 cube of chicken bouillon, black pepper, cumin(powder) and a dash of salt.

Bring to a boil and then cut it down to a simmer, cover tightly with lid and let cook for 15 minutes. In this time do not lift lid. After the 15 minutes remove from heat and let rest 5 minutes, DO NOT remove the lid until the 5 minutes are up. After, serve and enjoy with some re-fried beans and Chile Verde or how ever you want.

Answer 7

just go to the supermarket and buy a mexican rice product called GOYA it's mexican rice u know

Answer 8

Make rice add cumin, cyanne pepper, tomatoes chilli peppers and salt to taste.  Good luck

Answer 9

Fry it  first, add onion, garlic and tomato and water. low heat and cover it up for 20 minutes .

Answer 10

get a mexican cooking book .thats what i always do. it tells you the most famous respecies in the book

Answer 11

Garlic fresh or powder.

Onion, Bell pepper

Salt

Can tomatoes or puree

Vegetable oil or Olive oil

Long grain white rice

Note

Not many spices! The reason is, we don't want our Mexican rice recipe tasting like all the other foods on our plate.

Have you ever experienced this? Tasting the spices all day! We want the rice to have a flavor all of its own and blend in with the rest of the foods.

Now that we have everything we need. Let's make some Rice. We will need 1 garlic clove. Don't have fresh garlic? Trust me we can get by with garlic powder, 1/2 teaspoon will do. 1 cup of long grain white rice no minute rice, please.

Recipe calls for 3 tablespoons of oil I may use 1 cup "wh OA" wait a minute. OK maybe a little to the extremes but do you get the picture. All I want to do is brown the rice in a quart sauce pan it just makes it easy. Less chance of burning on bottom.

When I get a toasted look then I strain out excess oil. Just before we do that, lets sauté 1/2 cup of onion, 1/2 cup of bell pepper, 1 diced garlic clove, if we have them. Just a few seconds will do.

No fresh garlic? That's OK, in a blender 1/2 cup of can tomatoes, 1 teaspoons salt, 1/2 teaspoons of garlic powder, 2 cups of chicken broth or water will do.

Now we have our rice toasted, lightly browned, stirring frequently, don't want to burn it. Vegetables sautéed very lightly, no excess oil.

Pour liquid from blender carefully, your oil is hot. Bring to a boil, cover, simmer over low heat for 20 minutes or till liquid is absorbed. Let set for a few minutes before serving.

Now, I have searched the web several times for Mexican rice recipes. The ones I have come across all have one thing in common. Basic recipe add some ingredients and change the name. My point being, use your imagination.

For example, we can add 1 teaspoon of chili powder, sliced green peppers and strips of chicken to the liquid. Then we could call it chicken & Rice. HEY who writes this stuff? "Arroz Con Pollo" Sorry, didn't mean to shout.

You can add peas and diced carrots for color, here is where I might use left overs. Then we could call it Spanish rice.

A word of caution! I could follow this rice recipe to the "T" have perfect rice every time. Never removing the lid. Do the same in your kitchen may burn the rice or under cook.

My point, low heat on your stove could be a lot hotter than low heat on my stove. The first time or two just be aware, the cooking time is important for perfect fluffy rice.

Dont worry relax ive made this b4.