Mexican Rice
This is our own go-to recipe for perfect, fluffy Mexican rice every time. We have often wondered why we have to mix restaurant Mexican rice with refried beans to make it more palatable.
This rice is our own creation. It is certainly not bona fide Mexican rice, but we like it much better. We think you will also!
PrintMexican Rice
This is our own go-to recipe for perfect, fluffy Mexican rice every time.
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Total Time: 28 minutes
- Yield: 8 servings 1x
- Category: Rice
- Method: Stovetop
- Cuisine: Southwestern
Ingredients
Units
Scale
- 1 cup basmati rice
- 1/2 cup diced yellow onion
- 3 tablespoons avocado oil or vegetable oil
- 2 cups water
- 1 small can tomato sauce
- 1 tablespoon minced garlic
- 1 heaping teaspoon Knorr Pollo de Caldo
Instructions
- Heat oil in a cast iron skillet, then brown rice and onion in the oil.
- Add the remaining ingredients, and bring to a boil.
- Cover the skillet, reduce heat to low and simmer for 20 minutes.
- Turn off the heat. Uncover the skillet, and stir the rice.
- Cover the skillet and let rest for 10 more minutes off the heat.
Notes
We use Texmati Basmati Rice. It’s the perfect long-grain rice for this dish.
We sometimes use about 1/4 cup dried minced onion and about 2 tablespoons dried minced garlic in place of the chopped onions and minced garlic. Add them after the water, tomato sauce and caldo de pollo are added. Do not brown dried minced onion with the rice.
