Mexican food is one of our favorites and we eat it quite a bit when we go out and at home. I don’t mean to brag, but I make some killer and super easy shredded beef tacos. I have also whipped up my fair share of quesadillas, enchiladas, burritos and more. But the one thing I just haven’t gotten the hang of is Mexican rice. Until now!
I have tried several recipes in the past and they were just never quite right. Whether it was the texture or the spice or the prep/cooking time, I didn’t like them and they didn’t taste authentic. This recipe though is a whole different story.
Not only does this rice taste great, but it’s really quick and easy and it involves ingredients I always have in the kitchen. I served this alongside those delicious Crispy Chicken Black Bean Tacos and it was the perfect combination.
- 1 cup uncooked rice
- 2 cloves garlic, minced
- 2 cups cold water
- 1 tablespoon chicken bouillon
- ¼ cup tomato sauce
- Roma tomato, chopped into 8 pieces (optional)
- 1 teaspoon cumin powder (or seeds crushed into powder)
- 1 chili pepper, sliced lengthwise
- 1 tablespoon olive oil
- Salt to taste
- Put the oil into a medium saucepan and heat to a medium temperature. Add the rice and brown it in the oil while stirring.
- Add the garlic when the rice is nearly browned. Add the water, then the rest of the ingredients. Mix well. Cover, with a small air escape, and turn the heat down to medium low.
- Cook the rice for 20 to 30 minutes but check after 20 to see if it is ready.
- You do not need to stir the rice or lift the lid while it cooks. It is ready when the rice is fluffy, all the water is gone, and the grains are split open (because of the browning).
- If it is still sauce-like rather than dry, cook a few minutes more. Adjust the spices and serve hot as a side dish with tacos, enchiladas, or burritos.