Authentic Mexican Rice

Rice and refried beans are the two most popular side dishes served with Mexican food. So almost every time I prepare a Mexican meal, I have rice. For years I struggled to create the perfect recipe, one that would equal the rice I’ve enjoyed in the finest restaurants. Finally, after a lot of trial and error, I’ve got it to the point that I’m completely satisfied and am ready to share it with you.

I have found that the best rice comes to those who wait. Plan ahead so you have plenty of time to let the rice brown, to soak before steaming and to rest (and be fluffed) before serving. If you are patient, you will be rewarded with perfect rice every time.

Watch the video below, then take a look at the preparation instructions.

What you need:

1 cup white rice
2-3 tablespoons oil
1/4 cup (or less) finely minced onions
1 clove garlic, crushed or minced
1/4 cup tomato sauce
1-3/4 cups water

Gettin’ it done:

Heat oil (low to medium low heat) in frying pan or skillet, in which you will toast the rice. If you will use a pot on the stove to steam the rice, you can use the same pot for this step.

Add onion and garlic and saute until onion is semi-transparent. Watch (and listen to) your oil. If it sizzles too much, reduce heat until you can barely hear the sizzle.

Add rice to pan and stir thoroughly to coat all rice with oil.

Smooth rice so that it covers the entire bottom of the pan and let heat. Every one to two minutes, stir the rice again so that all grains get their time in direct contact with the bottom of the pan.

When about 80% of the rice has taken on a nice color, remove from heat and transfer to rice cooker, or continue in the pot.

Add tomato sauce and water to rice cooker. Add rice and stir thoroughly.

Leave the rice in the water – without heat for at least fifteen minutes. 25-30 minutes is better. (This is a great time to begin prep for other parts of your meal.) This ensures the fluffiest, most tender rice.

Turn the rice cooker on, or turn heat to medium under your pot. If using a pot, reduce heat to low as soon as rice boils. Make sure your cooker or pot is covered tightly.

Watch (or listen to) the rice. When it first boils, remove cover and quickly stir vigorously. From this point forward, stir the rice at least once every five minutes, constantly checking the water level as you do.

When most, but not quite all, water is absorbed, turn off heat and replace cover. Let rice stand for 8-10 minutes.

Add a pinch of salt (to taste; I use sea salt) and stir and fluff rice with a fork. Make sure you get all of the rice off the bottom of the pot and mix it in with the rest of the rice. This helps prevent scorching. If you leave the same rice in contact with the sides and bottom of your cooking vessel, that rice will be pretty much useless. So stir it well.

Continue to fluff and stir rice every 5 minutes or so. If you keep the lid on at all other times, the rice should stay hot for 20-30 minutes. If you are using a rice cooker, you can step down from cooking temperature to warming temp for the first 10-15 minutes as the rice absorbs the last of the moisture. (On a stove, turn the heat down until it’s almost off. And I do mean almost all the way off.) After that, however, it’s best to turn the heat all the way off.

When you are ready to plate your main course, do the rice (and other sides) before you plate the entrée itself. If you’re serving both rice and beans, each should get one quarter to one third of the real estate on the plate. If serving only rice as a side dish, you can give it up to half the real estate and still have plenty of room for the entrée, as well as other accompaniments.

For color, you can sprinkle just a bit of shredded cheese, chopped parsley or chopped cilantro.

There you have it: The perfect addition to just about any Mexican meal you intend to serve. Of course, it’s also great for stuffing burritos and such. Try it out and let me know what you think in the comments below.

Until next time,

Play with your food!

Lane