Easiest Way to Make Yummy The Best Mexican Rice

The Best Mexican Rice. Read Customer Reviews & Find Best Sellers. In a large skillet over medium-high heat, heat oil. With Cinco de Mayo around the corner, I thought it was time for the best Mexican Rice recipe!.

The BEST, truly authentic Mexican rice is a necessary side dish for all of your favorite Mexican recipes. It's easy to make and restaurant style worthy! Having learned how to make this Mexican rice from locals in Puebla, Mexico, I can promise this recipe is the real deal! You can cook The Best Mexican Rice using 12 ingredients and 3 steps. Here is how you cook that.

Ingredients of The Best Mexican Rice

1. Prepare of cumin,garlic,tomato,rice,salsa.
2. You need 1 of 28 oz. can whole peeled tomatoes.
3. Prepare 1 medium of onion, chopped.
4. It's 2 cup of chicken stock.
5. Prepare 1 1/2 tsp of Kosher Salt.
6. Prepare 1/2 tsp of Ground cumin.
7. You need 1/3 cup of Cooking oil (I use canola).
8. You need 2 cup of Long grain white rice.
9. You need 2 of Jalapeño peppers seeded and chopped.
10. It's 2 clove of Garlic pressed.
11. You need 1/4 cup of Cilantro, finely chopped.
12. You need 1 of Juice from 2 limes, plus wedges for garnish.

This has become our families favorite Mexican rice. Add the rice and stir constantly until the rice begins to turn golden brown. The toastier your rice, the tastier it will be (information gleaned from my friend, via her grandma of course). What kind of rice is best for Mexican Rice?

The Best Mexican Rice instructions

1. Place tomato and onion in blender or processor and puree until smooth. Transfer 2 cups of tomato mixture to medium sauce pan. Stir in chicken stock, cumin and salt and bring to a boil over medium heat. (Reserve excess tomato mixture for another use.).
2. Meanwhile, heat oil in dutch oven over medium to medium high heat. When oil is sizzling, add rice and sauté, stirring frequently until lightly toasted and golden, about 8 to 10 mins. Add the pepper stir til soft, lowering the heat, then add garlic, stir for another 30 seconds..
3. Pour the boiling tomato mixture over the rice, stir to combine. Turn heat to low, cook, covered, until liquid has evaporated and rice is done, 15 to 20 mins. Remove from heat and gently stir. Return lid and allow to rest undisturbed an additional 10 mins. Add cilantro and lime juice, fluff gently with fork. Taste and adjust seasoning if needed. Serve with lime wedges. Makes 6-8 servings. Enjoy.

This recipe calls for long grain white rice, which is the best for an Authentic Mexican Rice recipe. However, I have used Jasmine Rice in its place and it comes out fine. Pour rice into a deep pot and stir in enough oil so that every grain is coated. Add onion and green pepper, cook until they become soft, add more oil if needed. Heat olive oil in a large skillet over medium heat.