Mexican Rice
Mexican Rice has been a favorite in my kitchen for years, and it’s a hit every time I make it. With countless recipes floating around, I’ve tweaked mine to deliver a depth of flavor that I often missed in other “authentic” recipes. By using unexpected ingredients like cumin and chili powder, I’ve added a savory twist that sets this dish apart. I also use Caldo de Pollo chicken bouillon instead of the typical chicken stock for a burst of flavor. This recipe is simple enough for a “Taco Tuesday” dinner but is inspired by the authentic Mexican rice I grew up enjoying at taco trucks and restaurants in California.
Mexican Rice
Mexican Rice like no other! Enhanced with cumin, chili powder, and Caldo de Pollo for a savory twist that sets it apart from other ‘authentic’ recipes. Great for any Taco Tuesday feast!
- Prep Time5 min
- Cook Time20 min
- Resting Time10 min
- Total Time35 min
- Yield8
- Serving SizeServings
Ingredients
- 2 Cups Rice
- 1 med. Onion, Chopped
- 1-2 med. Roma Tomatoes, chopped
- 4 Cups Hot Water
- 3 Tbsp. Canola Oil (or any neutral oil)
- 1 Tbsp. Chili powder
- 1 tsp. Granulated Garlic
- 2 tsp. Chicken Bullion (Caldo de Pollo)
- 1/2 tsp. Ground Cumin
- Salt & Pepper to taste
Method
Add oil to the pan and stir in rice once oil is shimmering.
Sauté over medium heat until rice is puffy and lightly golden toasted.
Add onions and tomatoes. Sauté until onions are translucent.
Add granulated garlic, ground cumin, pepper and bullion. Sauté a few minutes.
Add water and bring to a boil, stirring occasionally. Continue to boil until the water is below the rice surface and steam vents are showing through rice. You should be able to see a few bubbles pop up from the steam vents.
Cover completely, reduce heat to low, and let cook undisturbed for exactly 12 minutes.
Remove from heat, fluff with a fork, taste for salt, and let rest covered for about 10 minutes.
