My husband and is Mexican and I have attempted to make Mexican rice plenty of times.. I know you fry the rice before you boil it in water.. and I know you add seasoning, tomato.. What else do I need to add to get that real mexican rice flavor???
I’m going to give you the Authentic Mexican Rice recipe. This is how it’s made all through Mexico!
2 medium tomatoes, uncooked, cut in large chunks
1 small onion, uncooked, cut in large chunks
1 clove garlic
1 teaspoon chicken bouillon
2 1/2 cups water
Puree all these ingredients in a blender until smooth: set aside.
In large saucepan, heat 2 tablespoons of vegetable oil. Add 1 cup uncooked long grain rice. Stirring constantly, saute until a golden color. Turn on the fan thing above your stove. Pour pureed tomato mixture in to rice. Season with 1/2 teaspoon salt. Let mixture rice come to a boil. DO NOT STIR! Reduce heat to low: taste tomato broth to check for taste: add more salt if needed. Cover and let simmer 15-20 minutes or until no liquid remains. DO NOT STIR!
Enjoy!
July 18th, 2009 at 9:33 am
Try adding diced carrotts and try any of these seasonings:adobo,sazon,sofrito or menudo seasoning.
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July 18th, 2009 at 10:06 am
Arroz a la Mexicana, from a true mexican paisana:
The key is to add twice the water so it doesn’t mush "no se bata".
You "wash" the rice to free it of the whitish stuff. Air dry it just a little so the hot oil doesn’t splatter.
Fry it just for a couple minutes and then add the "caldo" which you should previously blend:
You boil 2 tomatoes until the skin tears open. Peel them and add to blender. Then add 1/2 onion, one or 2 garlic cloves and if you have and want it, one or 2 green chiles. (One is enough and not too spicy, you can always remove the seeds first).
Blend with salt and twice as much of either water or chicken stock. (meaning two cups liquid per one cup of rice).
Add to previously fried rice, cover pot and turn heat to low.
Five minute later add chopped carrots and peas.
Leave covered until you "see holes poking through", then turn heat off so the rest is done steamed.
Add more salt to taste. It’s simple, but delicious. You can also add mole sauce on top! Yum!
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July 18th, 2009 at 10:21 am
well you all ready seem to know the basic all you need to do is follow what you already know fry the rice a little then add the tomato sauce on the tomato you can use caned tomato just add powder garlic and powder onion and the water or the real tomato in the blender put the tomatoes about 2 to 3, garlic clove and a piece of onion not that big and add a little water about 1/2 a cup after that stain into the pot then add the seasoning the chicken flavored one and let it cook u might need to add a little more water but not always so just keep an eye on it ok and there you have it mexican rice, some people add other things like my family add corn, carrots in little squares, peas potatoes in little squares or just the corn but it taste better alone but you can try any of these ways they all taste good.
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im mexican
July 18th, 2009 at 11:11 am
Buy a package of VIGO yellow safron rice mix…and cook it!
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July 18th, 2009 at 11:43 am
1 cup water,1 cup rice, and one mexican.
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July 18th, 2009 at 12:21 pm
I’m going to give you the Authentic Mexican Rice recipe. This is how it’s made all through Mexico!
2 medium tomatoes, uncooked, cut in large chunks
1 small onion, uncooked, cut in large chunks
1 clove garlic
1 teaspoon chicken bouillon
2 1/2 cups water
Puree all these ingredients in a blender until smooth: set aside.
In large saucepan, heat 2 tablespoons of vegetable oil. Add 1 cup uncooked long grain rice. Stirring constantly, saute until a golden color. Turn on the fan thing above your stove. Pour pureed tomato mixture in to rice. Season with 1/2 teaspoon salt. Let mixture rice come to a boil. DO NOT STIR! Reduce heat to low: taste tomato broth to check for taste: add more salt if needed. Cover and let simmer 15-20 minutes or until no liquid remains. DO NOT STIR!
Enjoy!
References :
I live in Mexico and I make this rice atleast once a week!