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Maria's Mexican Rice

Maria's Mexican Rice

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viv85e

My mom is from Nuevo Laredo, Mexico and this is how she has been making rice all her life. One day I finally stopped and measured the amounts she used while cooking. In my view this is the perfect Mexican rice. It's not too greasy or dry, nice color, and great flavor. The Serrano pepper will add flavor but no heat to this recipe since it is used whole and not chopped. If you would like spicy Mexican rice, de-seed and chop the Serrano before adding it to the mix.

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Nutrition

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  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 845 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.
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Reviews

naples34102
67
4/20/2013

Whoa, did I ever eat this right up! This is not your everyday, ordinary, boring Mexican rice! For once I enjoyed something with real flavor rather than the nondescript stuff I’ve pretty much learned to expect. I don’t know, maybe it’s because I used a good squirt of concentrated tomato paste from the tube because I didn’t want to open up a can of tomato sauce for the couple of tablespoons I needed for the half recipe I made. I also used chicken stock instead of water and chicken bouillon but I don’t think that can account for how flavorful this was. I didn’t use the Serrano pepper in deference to Hubs’ sensitive innards but it truly wasn’t missed. Maybe it’s because the rice is browned before simmering. Whatever the case, viv85e has come up with a Mexican recipe that’s well worth repeating.

belfers
30
11/28/2012

This is the best Mexican rice dish that I've ever made. I didn't have chicken bouillon so I used 1 cup chicken broth in place of 1 cup of the water. Using the serrano pepper whole really did make for nice flavor without being too hot.

Claire
26
1/1/2013

This was really good -- as good or maybe even better than many of the authentic Mexican restaurants we have here in TX. As another reviewer mentioned, though, mine also turned out a bit more watery than I'm used to, and I also like my rice a bit on the dry side (just a personal preference). Letting the rice sit for 5 minutes after it's done helped, though. The best part is that it's easy to make this vegetarian-friendly by omitting the bouillon and substituting one cup of the water for a cup of veggie broth or one of the many varieties of vegetarian "chicken" broth.