Mom's Authentic Mexican Rice Recipe
My Mom's Authentic Mexican Rice Recipe is made with simple ingredients like chopped tomatoes, onions, and garlic and is the perfect side dish for any meal.
My Mom's Authentic Mexican Rice Recipe is made with simple ingredients like chopped tomatoes, onions, and garlic and is the perfect side dish for any meal.
- Carbohydrate 2.00382361012223 g
- Cholesterol 0 mg
- Fat 1.74621805625465 g
- Fiber 0.47643056775216 g
- Protein 0.359833333107422 g
- Saturated Fat 0.244419444539139 g
- Serving Size 1 1 Serving (192g)
- Sodium 397.108472222455 mg
- Sugar 1.52739304237007 g
- Trans Fat 0.0627559722343413 g
- Calories 24 calories
Step-by-step
- In a large skillet over medium-high heat, add the olive oil.
- When the oil is hot, add in the rinsed rice and sauté for 10 minutes, stirring occasionally, until the rice begins to brown very slightly. At this point, some grains of rice may even pop. That's okay. This step adds some nuttiness and more depth of flavor to the rice.
- Add in the diced tomatoes, onions and minced garlic. Sauté for about 30 seconds.
- Add in the water, tomato paste and a generous pinch of salt. Stir together to mix until the tomato paste has fully dissolved.
- Bring the rice to a boil, lower the heat to simmer and cover. Let cook for 20 minutes, or until all the water has evaporated from the skillet and the rice is fully cooked through.
Frying raw long-grain white rice in oil before adding liquid fundamentally changes its starch structure, preventing the grains from dissolving into a gummy mash as they absorb moisture. Sautéing the grains for ten minutes over medium-high heat toasts the exterior starches until they turn slightly golden and develop a nutty aroma. This technique builds a deep flavor foundation that plain boiled rice entirely lacks, turning simple pantry staples into a savory side dish.
Pairing and Repurposing
Pair this vibrant rice with proteins that feature high acidity or bold spice rubs, such as citrus-marinated carne asada, slow-cooked pork carnitas, or chipotle-braised chicken thighs. The starch absorbs heavy meat drippings and balances fiery salsas without competing for palate space. When storing extra portions, transfer the grains to an airtight container within two hours of cooking and refrigerate for up to four days. Reheat chilled rice with a tablespoon of water covered tightly over low heat to restore original moisture levels.
- Rice remains gummy: Ensure the raw grains are completely dry before hitting the hot oil, as surface moisture triggers steaming instead of frying.
- Grains stick to the pan: Use a heavy-bottomed skillet that distributes heat evenly and maintain moderate agitation during the initial ten-minute sauté.
- Water evaporates before rice softens: Lower the burner to the lowest possible simmer and keep the lid sealed tightly to trap steam.
