Bring All the Flavor of Mexico to Your Kitchen

Mexican rice is a staple in Mexican and Latin American cuisine. Different regions of Central and South America make a variety of rice dishes, which generally share the common ingredients of vegetables, toasted rice and broth, such as chicken or vegetable stock. The end result is a rich, hearty rice that pairs well with a number of traditional foods. The preparation technique for Mexican rice is similar to that used for risotto, and the two dishes can be related.

Depending on where it is eaten, Mexican rice can be found in burritos and mixed plate dishes, or it can be served alone. A wide range of ingredients are used, but Mexican rice often includes chilis, tomatoes, onions and garlic, along with spices such as cumin, fresh cilantro and salt. The dish is meant to complement the food with which it is eaten, rather than overwhelm it.

Different cooking ways for the same delicious dish

This rice is a favorite dish in Mexican homes and is frequently the main course, accompanied by beans, avocado or topped with a fried egg as served in some Mexican restaurants. As with most recipes, there are different ways to prepare this recipe.
Some people will use lard or margarine instead of oil; others will add chicken cubes dissolved in water as a substitute for broth. This last ingredient is very common in Mexican kitchens, where it is also used to enhance the flavor of other foods.

The preparation of this rice may vary from region to region but the end result is the same.
Mexican rice is cooked covered in the pot until it absorbs all the broth. Another method of preparation consists of sautéing the rice in a frying pan with little oil or butter to make it pearly, and then adding the sauce, or water or chicken broth with the chopped tomatoes. Depending on the taste of each household, the dish can be enriched with peas, corn, potatoes, rajas or even cheese.

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Difficulty: Easy

Total time: 40 m.

Preparation: 10 m.

Cooking: 30 m.

Resting: 10 m.

Ingredients

• 1 cups long grain white rice
• 2 tablespoons vegetable oil
• 2 cups chicken broth
• 1 canned tomatoes, natural, whole or crushed
• 2 tablespoons chopped white onion
• 1 clove garlic, minced
• Salt to taste
• Extra virgin olive oil
• Ground black pepper
• Poultry stock.

Optional:

• 50 cup carrots, finely chopped
• 50 cup peas
• 1 sprig cilantro
• 1 Serrano chili optional
• Ground cumin
• Chicken

Instructions

1. Place rice in a large bowl and pour hot water to cover, stir once, then let stand for 15 minutes.
2. While letting it rest, heat the oil over medium-high heat in a large saucepan. Peel the garlic and onion and chop them very finely, in brunoise. Heat a little extra virgin olive oil in a casserole and poach them over medium heat for a couple of minutes.
3. Drain the rice with a colander over the sink, rinse it with cold water, then drain again. Shake the colander well to remove excess water and let it dry slightly. If using frozen peas, thaw them first. For this rice, use ½ cup of peas; this is a personal choice, you can also add carrots if desired.
4. Add the rice to the pan along with the garlic and onion, it should sizzle a little while touching the oil, cook over medium heat lowering the intensity of the heat (if necessary to avoid burning) until it starts to change to a light golden color; this step will last 6 to 8 minutes, stir occasionally to make sure the rice does not stick to the bottom of the pan.
5. Carefully tilt the pan and remove excess oil with a spoon.
6. While the rice is frying, add the tomato, previously crushed and completely liquid, together with the poultry stock (reserving half a glass in case it is necessary to add it at the end, in case the rice is dry). Season with salt and pepper to taste and bring to the boil, lower the heat, cover and cook for 25 minutes.
7. Keep cooking until all the liquid in the sauce has evaporated, making sure it does not stick to the bottom of the pan.
8. Using a fork, carefully check that the rice is no longer liquid; if so, continue to simmer for a few more minutes, still covered with the saucepan lid, until the rice grains are tender and all the liquid has evaporated. Remove the pan from the heat, without uncovering it, and let it stand for 10-15 minutes to give the rice a chance to continue drying and cooking. Using a fork, lightly fluff the rice and it is ready to serve.

NOTE: Some people in Mexico never stir the rice when it is cooking because it will be mushy.