With Cinco de Mayo right around the corner, what better way to celebrate than with some authentic Mexican rice? This rice is great paired with any type of Mexican dish such as tacos, enchiladas, burritos … the list goes on and on!
This recipe takes some patience and a lot of stirring, but the result is well worth it! This was a huge hit for us at Bronner’s. We enjoyed the bold and fresh flavors. We recommend stopping at your local farmers market and getting some fresh onions, bell peppers and garlic. What’s better than a farm-to-table kind of meal!
AUTHENTIC MEXICAN RICE*
– 1/2 c. oil
– 2 c. rice (medium grain or long grain)
– 1/4 c. diced onion
– 1/4 c. bell pepper, diced
– 1 to 2 cloves fresh garlic, peeled and crushed
– 1 to 2 small cans tomato sauce or
small can of whole tomatoes
– 4 to 6 c. chicken broth or water
– 1 cube chicken bouillon or
Caldo de Pollo (Mexican chicken soup)
– Dash of pepper
– Salt to taste
1. Warm oil in a medium to large pan over medium heat.
2. Add rice. Stir constantly to avoid burning but let rice brown to a golden color.
3. Add onions, bell pepper, and garlic; keep stirring to avoid burning.
4. Slowly add tomato sauce or whole tomatoes. (If using whole tomatoes, break up before adding.) Let the tomato sauce and other ingredients cook for about 1-2 minutes, keep stirring!
5. Add chicken broth or water and black pepper to rice.
6. Bring to a boil, add salt to taste. (Be careful when adding salt, the bouillon sometimes will be enough).
7. Lower heat, add bouillon and stir.
8. Cover pan and let cook on low heat for 10 minutes.
9. Take the lid off, stir once, and then cover again.
10. Turn heat off and let rice sit. DO NOT remove lid again until you are ready to serve. The rice will steam and stay warm until serving time.
*submitted by Liz Urivez
Music: Poofy Reel Kevin MacLeod. Licensed under Creative Commons: By Attribution 3.0 License.
This dish was almost too pretty to eat, but don’t worry, we didn’t have a hard time resisting the temptation! Make sure to snag this recipe and others in Bronner’s Flavor Favorites Cookbook Volume 2.