My son is an excellent cook and Mexican cuisine is his thing. His Mexican rice is the best. He told me how he makes it years ago and I have made it a lot since then. I probably changed it a bit, but one thing I remember for sure is the secret ingredient. That ingredient is one of just 3 ingredients in my version, Easy Restaurant-Style Mexican Rice.
Spanish rice, also known as Mexican rice, red rice, or arroz rojo, is a Mexican side dish or an ingredient in other dishes made from white rice, tomatoes, garlic, onions, etc. It is traditionally made by sautéing the rice in a skillet with oil or fat until it is colored golden brown. Water or chicken broth is then added, along with tomatoes in the form of chopped tomatoes or tomato sauce. -Wikipedia
That is the hard way. I'll tell you about the easy way.
First, what is the secret ingredient?
I describe it as the secret ingredient. Most of the work is done for you. If you can't find it near the other bouillons, look for it in the Hispanic food aisle. It is also available online.
Serving Suggestions for Easy Restaurant-Style Mexican Rice:
- Perfect as a side dish with any Mexican entree.
- Great stuffed into a burrito or atop a crunchy tostada.
- Just as a side of beans and rice, this rice.
- Served leftover, for breakfast with a poached or fried egg on top.
- All by itself with a dollop of sour cream and some salsa.
- For crispy rice, add a tablespoon of butter to a non-stick pan, and sauté the cooked rice until a crispy crust forms. Don't stir too much while getting it crispy.
- I use Jasmine rice. It stays a bit firmer than long grain which helps keep the grains separate.
- Toasting the uncooked rice in oil brings out its nutty flavor and also improves the texture.
- Fluff the rice with a fork after cooking instead of stirring. It helps separate the rice before serving.
Here is my recipe for Easy Restaurant-Style Mexican Rice.
- 1 TBS vegetable oil
- 1 cup Jasmine rice
- 2 TBS Tomato bouillon with Chicken Flavor
- 1 ½ cups very hot water
- Heat a medium heavy bottomed pot over medium-high heat. Add the vegetable oil.
- When the oil is hot, add the uncooked rice. Stir until the rice becomes lightly golden brown.
- Turn the heat down to low and add the tomato bouillon to the rice. Stir to mix well. Add the hot water to the pot and stir well. Cover and cook over low heat until the water is all evaporated and the rice is cooked through. About 16-20 minutes. You still want a little body to the nice, not mushy. Remove from the heat and let sit for 5-7 minutes uncovered. Fluff with a fork before serving.
Use my Easy Restaurant-Style Mexican Rice in this recipe for South of the Border Chorizo Potstickers.