How to Make Authentic Mexican Rice

Authentic Mexican Rice – Less than 30 minutes are needed to complete the straightforward dish, which only calls for a few components. Include it in your menu for Taco Tuesday or any other occasion where Mexican food is served.

Our go-to side dish for any Mexican supper is this delicious and simple recipe for Mexican rice.

Many folks thought the rice was a little bit too saucy. We typically use a whole (8-ounce) can of tomato sauce, but I recently tested this recipe with only half of a can (4-ounces). It’s less saucy, but it still tastes fantastic (but still moist and fluffy). The remaining sauce can be frozen and used when you cook Mexican rice in the future.

Authentic Mexican Rice Ingredients

• 1 cup dry long-grain white rice
• 2 tablespoons vegetable or canola oil
• (4–8) ounces canned tomato sauce
• Use 2 cups of warm water
• 1 teaspoon of chile powder
• 2 teaspoons of Caldo de Tomate tomato bouillon
• 1 teaspoon of chopped garlic
• roughly 2 cloves
• Use at least 4 or up to 8 ounces of tomato sauce.

Instructions

1. In a 5 quart saute pan, heat the oil to medium-high heat. Include rice Cook the rice for several minutes, stirring frequently, until it begins to turn a golden color.
2. To prevent spattering, lower the heat to low. Pour warm water in gently, then stir in tomato sauce. Add the minced garlic, Caldo de Tomate, and chili powder. Bring back to a boil, increase heat to medium-high, reduce to low, and cover. Simmer for twenty minutes, or until all of the water has been used up.
3. Remove from heat, fluff the rice, and cover to let it sit for 5 to 10 minutes before serving.

Tips

• Mexican Rice should be cooked in a high-quality nonstick sauté pan. The rice never sticks, and the higher sides prevent the rice from overflowing while being stirred! Rice should not be cooked in pans made of stainless steel.
• Hold back the urge to open the lid! Cooking rice requires steam, and as it steams, the grains absorb the liquid, resulting in fluffy rice. When the lid is lifted, the essential steam that is required for perfect rice cooking is released.
• Regarding the tomato sauce, a recent modification to this recipe calls for slightly less tomato sauce. The original recipe calls for a can that is 8 ounces, but many people said that their homemade Mexican Rice was a little too spicy. This can be a matter of personal preference and frequently depends on the cook, but you can still make delicious, tomato-y restaurant-style Mexican Rice by using half of the can (4 ounces).
• Save the remaining sauce for the subsequent use in this recipe by freezing it.
• Can Mexican Rice be frozen? Absolutely! Cooked rice can be stored for up to six months in the freezer or fridge in an airtight container. On the stovetop or in the microwave, reheat.
• For more flavor and color, chop up a Roma tomato.