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Del Rio's Mexican Rice

Del Rio's Mexican Rice

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Kristen

This recipe has been passed down to me from my mother who learned it from her mother. It's made from ingredients found in almost every kitchen! It'll sure be a hit. I have tried this rice over and over again and have developed my own new flavor.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Place jalapeno pepper on a baking sheet.
  3. Roast jalapeno pepper under the preheated broiler until skin is browned and blistered, 2 to 3 minutes per side Remove from oven and remove stem.
  4. Heat oil in a pot over medium-low heat; cook and stir rice in the hot oil until evenly browned and fragrant, 5 to 10 minutes.
  5. Blend roasted jalapeno, tomatoes, onion, cilantro, chicken bouillon, lemon juice, and garlic in a blender until smooth; stir into the browned rice. Continuously stir mixture until rice has absorbed the liquid, 5 to 10 minutes.
  6. Pour water into rice mixture, continuously stirring until liquid boils. Boil for 1 minute. Cover, reduce heat to low, and simmer until rice is fully cooked, waiting at least 20 minutes before removing the lid. Remove rice from heat and let stand 5 minutes before serving.
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Reviews

angel52085
2
10/2/2013

Good rice, was a little crunchy even after adding and extra 1/4 cup of water. Did not use a jalapeno because I can't handle that much spice. Otherwise was pretty good.

happyschmoopies
2
8/17/2013

I was torn on how to rate this recipe. Personally, I didn't care for this recipe. I thought it had some "heat" from the jalapeno, but, I didn't think it had much flavor. I think it needed some spices added like cumin or chili powder. I did use rotel instead of just peeled tomatoes and I do think that helped. My husband thought it was pretty good though and tasted more like rice you would get in a Mexican restaurant. The problem I did have though was that the liquid was absorbed into the rice in the 20 minute cooking time, but, even after sitting the additional 5 minutes the rice still had a slight crunch to it. I don't plan on making this again.

Sarah Jo
1
9/22/2014

For me, this wavered between 3 1/2-4 stars. I used brown rice in this recipe and did not have chicken bouillion granules so what I did was used homemade chicken broth and increased the liquid to almost a full cup. I use petite diced tomatoes and took another reviewer's suggestion and added a half teaspoon each of cumin, mexican oregano and chili powder as well as a good amount fresh minced garlic. Not bad--it definetly needed additional spice. I was surprized that it worked well with the brown rice but in a good way. I would make this again BUT I would play with the recipe a bit next time.