Mexican rice has been a common side dish for my entire life. Growing up in a Hispanic household, tacos and rice aren’t only reserved for Tuesdays. Sometimes we had tacos twice a week or more. HAHA.
I remember watching my mom cook her rice. She would brown the rice in the oil while I would mash up the garlic and fresh cumin in the molcajete.
Thank you Mom for being so patient with me in the kitchen and showing me our traditions.
This really paved the way to how I cook rice for my family today.
- cooking oil ( I use avocado oil, but canola or coconut oil is good too)
- long grain white rice
- tomato bouillon
- ground cumin
- fresh chopped cilantro
- fresh chopped white or yellow onions
The optional ingredients will add to the cooking process. I usually will not add these ingredients on a day to day basis. Usually for special occasions only.
I will share when to add them in the recipe below.
I will also share my tips for making perfectly fluffy and delicious rice right below the step by step recipe.
Mexican Rice Recipe
I call it modern authentic because I truly do use the very same ingredients my mom taught me to use. The very same ingredients her mom taught her to use. Only they are all ground up in one simple ingredient, the tomato bouillon.
1. In a pot or skillet, (one with a lid preferably), heat a small amount of cooking oil on a medium high heat. Use just enough oil to coat the pan and the rice.
2. Add one cup of long grain white rice in the skillet
For reference, I use a cup and a half of rice for my family of 9. One cup should feed 4-5 people.
3. Brown the rice until all the rice is slightly brown and toasted. Not burnt.
If it is burnt, you will have to start over because the burnt taste will not go away.
4. Once rice is browned, add water.
For example: For every cup of rice, add two cups of water.
5. Add one tablespoon of the Knorr Tomato Chicken Bouillon per cup of water.
For example: If you used two cups of water, add two tablespoons of bouillon.
6. Add 1/8 teaspoon of ground cumin.
7. Cover and simmer on medium low heat for 15 minutes or until all the water has evaporated and the rice is tender.
8. It is ready to serve with tacos or any Mexican dish! Enjoy!
Tips for Making Perfectly Cooked Rice
Add one extra cup of water if you live in a drier climate to this recipe. I live in Denver and have never not done this. When I lived in Texas (humidity), I did not need to add this extra cup of water.
Fluff up the rice after you have tried it and it is cooked.
You don’t want any crunch in your rice, if it is crunchy it may need a pinch more spiced water and a little more time.
Why does my Mexican rice come out mushy?
The water/rice ratio is very important for any rice recipe. You are adding a bit too much water if it is coming out mushy. Try using less water and cooking at a lower heat slowly.
What is the difference between Mexican rice and Spanish rice?
Spanish rice is another name for Mexican rice. Rice that you would find in a Mexican restaurant is Mexican. It does not originate from Spain. So essentially, there isn’t a difference.
I would love to hear if you tried the recipe or if there are any questions I can help you with!