Mexican Rice Recipe
By Cowboy Kent RollinsThis recipe, inspired by the rich flavors of traditional Mexican cuisine, features long-grain white rice toasted to a golden brown for a slightly nutty taste, then simmered with a bold and smoky serrano pepper sauce, roasted garlic, onions, tomatoes cumin, oregano, and ancho chile.
Equipment
- Cast Iron Skillet or Open Flame: For roasting garlic, serranos, and tomatoes to enhance their smoky depth.For roasting garlic, serranos, and tomatoes to enhance their smoky depth.
- Blender or Food Processor: To create a smooth, well-balanced serrano sauce.
- Large Saucepan or Dutch Oven (12-inch): Ideal for toasting the rice evenly and ensuring perfect fluffiness.
- Measuring Cups & Spoons For precise ingredient portions to maintain the authentic flavor.
Ingredients
- 2 cloves garlic
- 1 – 2 serrano peppers stemmed
- 1 Roma tomato cored and cut in half
- ½ small yellow onion chopped
- ½ tsp oregano
- ½ tsp cumin
- dried ancho chile crushed
- 1¾ cups warm water
- 3 tbsps corn oil
- 1 cup long grain white rice uncooked
- 2½ tsps Knorr caldo con sabor de pollo chicken flavor bouillon
Instructions
- Roast the garlic, serranos, and tomatoes over a flame or on a cast iron skillet, until blistered and slightly charred, turning sides as needed.2 cloves garlic, 1 – 2 serrano peppers, 1 Roma tomato
- Place the vegetables in a food processor or blender. Remove the seeds from the serranos for a milder heat. Add onion, oregano, cumin, ancho chile, and ¼ cup of warm water. Blend until smooth.½ small yellow onion, ½ tsp oregano, ½ tsp cumin, dried ancho chile
- In a large saucepan or a 12-inch Dutch oven, heat the corn oil over medium-high heat. Stir the rice in, and cook until golden brown and toasted, about 4 to 5 minutes, stirring constantly.3 tbsps corn oil, 1 cup long grain white rice
- Stir in the serrano sauce, 1½ cups of water, and chicken bouillon. Bring to a boil, stirring constantly.2½ tsps Knorr caldo con sabor de pollo
- Cover, and turn the heat to the lowest setting. Simmer for 20 minutes. Do not lift the lid!
- Turn the heat off and remove the lid to release the steam. Quickly replace the lid and let rest for 10 minutes.
- Fluff the rice with a fork. Season with salt and pepper, if desired. Serve warm.
Notes
Customizations:
- Milder Heat: Remove the seeds from the serrano peppers before blending to reduce spiciness.
- Extra Smoky Flavor: Add a roasted poblano or an extra dried ancho chile for a deeper smoky taste.
- Vegetarian Option: Replace the chicken bouillon with vegetable bouillon for a fully vegetarian version.
- Tomato Variation: Use fire-roasted tomatoes for an even richer, slightly charred flavor.
Serving Tips:
- Serve alongside grilled meats, tacos, fajitas, or enchiladas for an authentic Mexican meal.
- Pair with refried beans or guacamole for a complete Tex-Mex experience.
- Use as a filling for burritos, rice bowls, or stuffed peppers.
Storage Tips:
- Store leftover rice in an airtight container in the refrigerator for up to 4 days.
- To reheat, add a splash of water or broth and warm in a skillet over low heat or in the microwave.
- Freeze in portioned airtight bags for up to 2 months; thaw in the fridge overnight before reheating.
Cooking Tips:
- Toast the Rice Well: Stir the rice frequently while toasting to achieve an even golden-brown color and nutty aroma.
- Don’t Lift the Lid: Avoid removing the lid during simmering to ensure the rice steams properly and remains fluffy.
- Adjust the Liquid: If the rice seems too dry, add an extra tablespoon of water; if too wet, let it sit uncovered for a few minutes after cooking.
- Blending Tip: For a smoother sauce, strain the blended serrano mixture before adding it to the rice.
Nutrition
Calories: 269kcalCarbohydrates: 38gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 4mgPotassium: 108mgFiber: 1gSugar: 1gVitamin A: 151IUVitamin C: 3mgCalcium: 24mgIron: 1mg
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