Recipe For Authentic Mexican Rice
By jenubouka
Restaurant Recipe For Mexican Rice
Ever wanted to make authentic Mexican rice you order at your favorite Mexican restaurant? Or have you tried to prepare this dish and the end result was mushy and soggy? What makes a Mexican rice dish authentic in flavor?
Notes On Making Authentic Mexican Rice
There are a few guidelines to follow when preparing a Mexican rice recipe at home. The recipe that follows is derived from the method used in Mexico city, although there are many regions that have their own various twist to rice dishes. This recipe calls for lard rather than cooking oil, I find that using lard helps puff up the rice and adds a distinct flavor. Always use unconverted long grain white rice, not ones that has had all the stuffing taken out of it. Converted brands do not have enough time to absorb the depth of flavors and a distasteful texture as well.
An old wives' tale claims that you never should stir the rice after the liquid is added, whether this holds truth, I follow this rule of thumb religiously because I have found that this method will result in tender rice but with every grain standing apart. Always use a heavy bottom pan without hot spots if you can or you may run the risk of under cooked rice.
Cook Time
Ingredients
- 1 1/2 cups long grain white rice, Do not use instant
- 3 Tbs lard
- 1 medium onion, finely diced
- 1 Tbs granulated garlic
- 2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 tsp Achiote Rojo, optional
- 3 Tbs tomato sauce
- 1 1/2 - 2 cups hot water or chicken broth
- salt to taste
Instructions
- In large sauce pan melt lard over medium heat, add onion and cook till soft about 8 minutes.
- Add rice and cook till golden brown about 6 minutes, stirring frequently to coat grains with the lard.
- Add cumin, coriander, granulated garlic, and achiote rojo, cook 2 minutes.
- Stir in the tomato sauce and add the water or chicken broth
- Bring to boil, reduce to a gentle simmer, cover with air tight lid and simmer for about 35 minutes.
- Check liquid in rice, when the the liquid is about 85% absorbed reduce heat to low, and let rice sit for 15 minutes with lid on.
- As the rice sits it allows the moisture from the steam to slowly penetrate the rice, Fluff rice with a fork and season with salt. The prepared rice can be reheated in the microwave or you can even freeze the leftovers. When you are reheating your Mexican rice be sure that the internal temperature is 160 degrees.
Arroz Con Pollo Recipe
Another great authentic Mexican meal is the ever popular rice with chicken. There are various methods to creating this dish but this simple technique is perfect for a week night meal, when time is limited.
2 lbs. Chicken breast, preferable bone in.
Salt and Pepper
Cut the chicken breasts into smaller pieces to speed up cooking time and for easy portioning.
Prior to toasting the rice, place the chicken breast skin side down in the sauce pan and generously sprinkle with the salt and pepper.
Brown chicken pieces on all sides and move to a plate.
Continue with the recipe instructions above and after adding the liquid, nestle chicken in the rice mixture. Turn heat down, cover with lid, and continue to cook.
There will be a little extra liquid with the chicken, however this will not change the rice, the liquid will be absorbed while the dish is resting.
Comments
Yum! I make some kind of Mexi dish at least once a week. My darling significant is Mexican, so we tend to eat this cuisine 2 to 3 times a week.
I love rice.
wow! thanks! how about pozole? can you post a blog on that one please?
Sounds like a challenge, as my nemesis would say...that's whats for dinner tonight....
Thank you so much for this recipe, I've been on the look out for one. Good hub, thanks!
Ever so welcome gryphin423, hope you enjoy.
A well wrote out hub.
Great and informative. Superb recipe!
Thank you ubanichijioke
I love rice especially basmati rice, I don’t know why but I just love it. This Mexican recipe for rice sounds delicious and I do love spices and strong flavours, going to try this on day so I have bookmarked it for that occasion, thanks.
Glad you liked it Mark, I cook this recipe at least three times a week. Hope you enjoy!
You had me at lard...yum. Voted up and awesome!
That is what I what to hear Weestro! Thanks, it is a tested and approved recipe in my home, we have it about 3x a week.
Jenubouka, Even though we donot have many mexican food here but i am going to try this rice. Looks very beautiful and sounds tasty
That is wonderful, huge compliment! Thank you and I hope you do enjoy!
satice_j 8 months ago
Aaah! How I love Mexican food so much. I grew up on Puerto Rican food like arroz con pollo, and habichuelas negras con arroz blanco, and other dishes that were truly filling! I am going to try this recipe in the next few days! Thanks for sharing!