Grandma's Mexican Rice
A simple and flavorful Mexican rice recipe, perfect as a side dish for any meal.
25m4Servings
Nutrition
409kcal
34gProtein
34gCarbs
14gFat
Ingredients
Vegetable Oil
1 tbsp
Long Grain Rice
¾ cup
Tomato Sauce
⅓ cup
Chicken Bouillon Powder
1 tbsp
Garlic Powder
1 tsp
Onion Powder
1 tsp
Oregano Leaves
0.25 pinch
Ground Cumin
½ tsp
Coarse Sea Salt
to taste
1 tsp
Chicken Broth
2 cups
Water
½ cup
Equipment
Cast Iron Skillet
Instructions
1Sauté Rice
5m
5mHeat Oil
Heat 1 tbsp of vegetable oil in a cast iron skillet over medium-high heat until shimmering.
Toast Rice
Add 3/4 cup of long grain rice to the hot oil and stir constantly with a wooden spoon for about 3-5 minutes, until the rice is lightly golden brown and smells toasty.
2Add Aromatics and Liquids
5m
5mAdd Tomato Sauce and Spices
Pour in 1/3 cup of tomato sauce, 1 tbsp chicken bouillon powder, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp oregano leaves, 1/2 tsp ground cumin, and 1 tsp salt. Stir well to combine with the rice.
Add Broth and Water
Pour in 2 cups of chicken broth and 1/2 cup of water. Stir everything together.
3Simmer and Cook
15m
15mBring to a Boil
Bring the mixture to a boil over medium-high heat.
Reduce Heat and Cover
Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for about 15 minutes, or until the liquid is absorbed and the rice is tender.
Rest
Turn off the heat and let the rice rest, covered, for at least 5-10 minutes. This allows the steam to finish cooking the rice and makes it fluffy.
4Fluff and Serve
2m
2mFluff Rice
Remove the lid and gently fluff the rice with a fork. Serve hot.
Tips
Toasting the rice before adding liquids is key to achieving a fluffy, non-sticky texture.
Don't lift the lid while the rice is simmering; allow it to steam undisturbed.
If your skillet is thin, you may need to adjust the heat slightly to prevent burning.
Taste and adjust salt before serving, as bouillon can be salty.