Mexican Rice

My mom always cooked the rice in the oil first, until opaque, then added garlic, peppers and onions and continue for another few minutes until toasty.. Add 1 cup canned diced tomatoes and 1 teaspoon ground cumin and salt. Then stir in 3/4 cup hot chicken or veggie broth. Cover and cook on low for 15 minutes.

After choosing this recipe and reading the reviews (most of which simply offered alternate recipes or criticism with no actual review of the recipe at hand), I chose to make the rice exactly as stated in the recipe. It was easy to make and delicious. I will certainly make it again for home dinners and to take to parties etc. suggest trying as written and then adjust to your taste if you feel it’s necessary the next time.

I use equal amounts of rice, tomato and onion and garlic in blender, and water set to boil with oregano salt and pepper added to the water. so that would mean for example 2 cups of rice (toasted in oil), 2 cups of tomato and onion (blended) and 2 cups of boiled water with about a tblsp (or two) of oregano. add the tomato mixture to the rice, stir, then the water. simmer for 45 minutes. that's the way we did it in the restaurant i worked at many years ago!

Substituted small can of Chipotle in adobo for the jalapeno and a tablespoon or so of tomato paste for the canned tomatoes. In doing so I increased the chicken stock to attain the one to two parts rice/liquid. This was delicious and easy as is, next time I will add fresh vegtable, peas, carrots.

Since I moved from Calif to Oregon, I've been forced to learn to make my own Mexican food. I'm an experienced cook & followed the instructions but this not only did not resemble the rice I crave but was inedible.

When I made this, it came out more vegetal than I expected. I think I'd cook the garlic before adding.

For the real deal:

Toast rice in a wide shallow pan, in 2 Tbsp heated oil.

Make caldillo, a thin tomato broth, made with 3 skinned Roma tomatoes, a quarter of a white onion, a whole serrano chile, a clove of garlic, and enough water or chicken broth to make 2-for-1 liquid to rice. Blend vegetables with liquid in blender, then strain. Lightly fry caldillo in a little oil.

Add caldillo to rice, don't stir, bring to a rolling boil, lower heat to very low, cover. Simmer on low 20 minutes.

This recipe has nothing to do with actual Mexican rice. Look at the ohotograph, rice us all sticky and has not butterflied-open... please don't call it mexican

This is a
good recipe as long as you don't "reduce heat to the lowest setting possible." I did that, and after the 17 minutes plus the 10 minutes, the rice was no different from 27 minutes earlier. The recipe should be revised to say the usual: reduce heat to a bare simmer. My cooktop has a very broad range of temperatures.

Mexican rice typically does not use bell peppers. Traditional Mexican rice calls for garlic (1 to 2 cloves), and cumin whether seed (in blender) or powder added to outer. 1 can tomatoes is more traditional.

I toasted the rice for about two minutes before adding all the vegetables except for the tomatoes, so that they could cook just a bit. Made a big difference. Feel free to add peas at the end, if you're into that.

The flavors were good, but the cooking time and liquid to rice proportions were so way off. It was such a pain, I'm not even going to give it another try to figure it out.

Mexican rice is supposed to be dry. I think toasting the rice and cooking it in the oil first might help.

It was fine, but I thought it was too acidic and didn't have enough bite. I think that I would use half the amount of tomatoes and double the amount of jalapeno.

I made this tonight and it was inedible. I love Mexican rice, but this was more like an incredibly underseasoned tomato and rice soup.