Growing up, my mother always made Spanish rice as a side dish to any hispanic oriented meal we ate. I’m not sure why it was called Spanish rice or if it’s more proper name is Mexican rice, but from my poor memory, they seemed about the same.
And although I’ve made Mexican/Spanish rice many times, it never seemed very authentic and always came out a bit too tangy.
So when I came across this recipe for Authentic Mexican Rice, I knew it was much more authentic than what I’d been making and it tasted delicious. None of that tangy taste I usually get when I’ve made it in the past.
This Authentic Mexican Rice is a simple dish that whips up in one pot and is the perfect side to any dish you make.
My kids love this rice and it reheats well for the next day. Why not whip up this easy one pot Authentic Mexican Rice dish at your next meal?
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- 1/4 cup cooking oil
- 1 cup raw rice (I used Jasmine, but that's because it's my favorite)
- 1 - 2 cloves of garlic, minced or 1 teaspoon garlic paste
- 1/4 cup diced onions, yellow or white
- 1 chicken bouillon cube
- 1 1/2 cups hot water
- 1 (8 ounce) can of tomato sauce
- salt and pepper to taste
- 1/4 teaspoon dried cilantro (optional)
- In a bowl, add 1 1/2 cups of hot water and chicken bouillon cube. Set aside and let bullion dissolve.
- In a deep skillet over medium heat, add oil to pan and let oil get hot - about 3 minutes.
- Once oil is hot, add dry uncooked rice and onion. Stir constantly until rice begins to turn golden and onion is cooked.
- Add garlic and cook for another 1 - 2 minutes stirring frequently so garlic doesn't burn.
- Pour in chicken bouillon water to rice mixture.
- Add tomato sauce, salt and pepper. Thoroughly mix.
- Bring mixture to a boil, stirring occasionally so rice doesn't stick to bottom.
- Once mixture comes to a boil, reduce to low heat, put lid on pan and cook for 20 - 25 minutes until rice is done and liquids have been absorbed.
- Serve Immediately.
Recipe from: Martha Price at Just a Pinch
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