Authentic Mexican Rice

Name: Authentic Mexican Rice
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups White Rice, rinsed and drained; 1 tbsp Avocado Oil; 1/4 White Onion, diced; 3 cloves of Garlic, minced; 2 Roma Tomatoes; 1/4 Onion, for blending; 1 splash of Water, to blend; 4 cups Water, boiling; 1 tbsp Salt, to taste; 1 tbsp Chicken Bouillon; 1 lime of Lime Juice

This Authentic Mexican Rice is a fragrant, golden side dish with tender, fluffy grains infused with toasted rice, savory aromatics, and bright tomato-lime flavor. Toasting the rice before simmering gives it a light, flaky texture that pairs perfectly with tacos, grilled meats, or beans. Fresh blended tomato and a squeeze of lime make the rice vibrant and satisfying.

This Authentic Mexican Rice is a fragrant, golden side dish with tender, fluffy grains infused with toasted rice, savory aromatics... Show more

By Daquari · Original recipe

Health Grade

D+ · Occasional

Time

50 min

Price

0,51 €

Calories

394 kcal

low calorie

low fat

low sugar

satiating

Method

Rinse the rice

Rinse the White Rice in a bowl with cool water, swishing it around with your fingers and pouring off the cloudy water a few times until it runs mostly clear. Drain it well so the grains fry up nicely instead of sticking together.

Chop the vegetables

Dice the White Onion into small pieces, mince the Garlic, and cut the Roma Tomatoes and the Onion into chunks that will fit easily in the blender.

Blend the sauce

Add the tomato chunks, the onion chunks, and a splash of Water to a blender. Blend until the mixture is completely smooth and pourable, scraping down the sides if you need to.

Toast the rice

Heat the Avocado Oil in a medium saucepan over medium heat. Add the rice and the diced white onion, then stir often for 5 minutes until the grains look glossy and a few edges turn a pale golden color. Stir in the garlic and cook just until fragrant.

Simmer the rice

Pour in the blended tomato mixture, the remaining 4 cups of boiling water, the Salt, and the Chicken Bouillon. Stir once to dissolve everything, bring it to a boil, then cover the pot and lower the heat so it simmers gently for 18 minutes.

Rest the pot

Turn off the heat and let the pot sit, still covered, for 5 minutes so the rice finishes steaming and any extra moisture settles back into the grains.