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Mexican Rice III

Mexican Rice III

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
ALANASMOM

ALANASMOM

This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.

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Nutrition

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  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 631 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.
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Reviews

christina b
813

christina b

3/26/2008

Authentic or not, this is a fabulous recipe...I leave out the bell pepper though simply because I don't like it. Also, brown the rice along with the onion and garlic for best flavor, and squeeze in the juice of 1/2 fresh lime just before covering. THE SECRET TO GETTING THE RICE TO "FLUFF UP" is 1) use long grain white rice, 2) make sure whatever liquid you use is HOT when you add it, 3) ALWAYS use twice as much liquid as rice (1 cup rice, 2 cups chicken broth or water) and 4) once you cover your pot and turn your burner to low, DON'T TOUCH the rice, DON'T LIFT the lid, don't stir it, let it do it's thing. After 20 minutes turn burner off but let the pot sit for at least another 5 - 10 minutes before removing the lid. You will have perfect rice, every time.

ITSGRIM
496

ITSGRIM

5/29/2005

Very good rice, although in my mind not entirely authentic. My husband IS an authentic Mexican, and his mother's rice is nothing like this. It may just be a regional thing, though - I saw a few comments that this rice is similar to that served in Arizona restaurants, whereas my in-laws are in Texas and most of the rice served in those Mexican restaurants are very similar to my mother-in-law's. Although here in the northeast I find most Mexican restaurant rice similar to what I'm used to, also. But, anyway.... Next time I will: omit the green pepper as their taste tends to bully the other flavors, up the cumin to 3/4 tsp, and stir in the cilantro after the rice is cooked to keep it's fresh, earthy flavor intact.

KAET
359

KAET

6/2/2005

I really love this recipe but agree with a previous reviewer that, while it is pretty authentic Mexican restaurant fare, it isn't anything like the rice I've had made by people from Mexico. Living in the Phoenix area for 15+ years, I've had lots of variations on the theme. Still, it is an excellent recipe, and my husband prefers it to any that we've had in restaurants. I found that it is even tastier if I saute the rice for a few minutes, then add the veggies (garlic finely minced)to the pan and let them cook down just a bit. That way, the flavors "mingle" better, and it sweetens up the garlic and onion. A brief saute also distributes the taste of the jalapeno and dissipates the heat. Thanks for a great recipe.

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