Authentic Mexican Rice: Make it in 3 Steps

This Mexican rice recipe is not fancy; it is just plain good and has been in my family for years. It requires a handful of ingredients, serves about 4-6 people, and it takes about 25 minutes to cook. You can make this tonight in no time, and it pairs perfectly with tacos, enchiladas or a no-brainer quesadilla. I also use this rice as a side with a non-thrilling roast chicken or pot roast.

My mom would use more “from scratch” versions of this recipe often. For example, she would hand pulverize cumin/ comino seeds in a molcajete, or a mortar and pestle. Over weeks, months, and years, the bowl of the molcajete would collect all of our home’s flavors so beautifully. Definitely try this if you want to engage with the flavors more richly.

This version on Amazon looks a lot like the one in my house growing up because it has the same stone surface. I’m thinking of giving it a try.

My mother-in-law would also use homemade broth instead of water for this rice. She would boil a simple mixture of tomato, garlic, serrano pepper and onion; other times, she would use leftover chicken broth from other recipes.

The point is that this recipe represents a love-food that most cultures have; a love-food is best known as that dish that no once can make like “X” (usually mom, grandma, aunt). For example, no one can make tortillas like my husband’s grandmother; and he’s been searching for it for many years. For me, no one can make rice like my mom.

The Recipe

Ingredients

1/4 medium green bell pepper chopped into large pieces

1/4 medium sweet yellow onion chopped into large chunks

3 tablespoons of canola oil

1 cup of long-grain white rice

2 + 3/4 cup of chicken stock

2 tablespoons of Knorr Caldo de Tomate /bouillon powder (I use this exact kind)

1/8 teaspoon of cumin powder

1/8 teaspoon of black pepper

2-3 tablespoons of frozen corn

2-3 tablespoons of frozen peas

small handful of roughly chopped cilantro

Step 1: Fry the Rice + Starter Flavors

Add oil to pot that has been preheated at medium. Keep lid off and fry the rice, green pepper and onion. Fry for about 5-10 minutes until rice is brown, but not burnt.

Step 2: Add the Liquid, Spices, + Veggies

Add chicken stock (or broth) along with remaining ingredients. Stir gently and briefly. Turn heat to low ( I take it down to a 1-2 on my stove dial).

Step 3: Cover + Cook

Cover the pot and cook for 15 minutes or until all the water is absorbed and rice is fluffy.

Handy Mexican Rice Recipe Conversion Chart

Tips

• To keep this from drying out in the fridge, make sure to store it in air-tight container or storage bags.
• I don’t freeze rice because I make it so often, but from what I understand, this will freeze for about 3 months.
• You can also add a whole serrano pepper during step 2 (stem chopped off or slit in half with seeds removed to tone down the spice) to add a special kick. I really like this because the spice is not overwhelming, and it adds a nice layer of complimentary flavor.
• On a hectic night, I toss in chunks of meat during Step 2 to create a whole meal. For example, I’ve added boneless, skinless chicken thighs, frozen meatballs, tilapia, or even shrimp. Just make sure to increase the water.
• Another common lunch for me is simply rice and beans over a salad. I mix it all together, and I have a vegetarian lunch that is super filling.
• This recipe is a family staple, and it will no doubt continue on with my kids. Give this one a try this week, and let me know how it works out.

Oh! If you love my dreamy blue dutch oven, you can find similar versions on Amazon. I love this one below because it looks identical to the one I already have (just a slightly rounder and cute shape), and it has over 30k reviews!