Maria's Mexican Rice

Maria's Mexican Rice

91
viv85e 2

"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."

Ingredients

40 m {{adjustedServings}} servings 164 cals
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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

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Directions

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  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

91
  1. 109 Ratings

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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 l...

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 mak...

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 wat...