Mexican Rice
Updated April 12, 2021
Rikki Snyder for The New York Times
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 large clove garlic, roughly chopped
2 cups canned tomatoes (fresh tomatoes can be used)
½ cup green bell pepper, roughly chopped
1 medium onion, roughly chopped
½ medium jalapeño, seeds and veins removed
1 teaspoon salt
½ cup chicken stock or water
2 tablespoons vegetable oil
1 heaping cup long-grain white rice, rinsed
Nutritional analysis per serving
48 grams carbs; 1 milligram cholesterol; 284 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 3 grams fiber; 593 milligrams sodium; 5 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blend vegetables, salt and stock or water together into a mostly smooth purée (a few small pieces of onion and pepper are fine).
- Step 2
In a large skillet with a tightfitting lid, heat oil. Add rice and toast until it absorbs most of the oil and begins to smell nutty.
- Step 3
Add blended ingredients, stir gently with a wooden spoon to prevent breaking up the rice too much and bring to a light boil. Cover, reduce heat to the lowest setting possible and cook undisturbed for 17 minutes. Let sit for another 10 minutes.
Private Notes
Comments
My mom always cooked the rice in the oil first, until opaque, then added garlic, peppers and onions and continue for another few minutes until toasty.. Add 1 cup canned diced tomatoes and 1 teaspoon ground cumin and salt. Then stir in 3/4 cup hot chicken or veggie broth. Cover and cook on low for 15 minutes.
After choosing this recipe and reading the reviews (most of which simply offered alternate recipes or criticism with no actual review of the recipe at hand), I chose to make the rice exactly as stated in the recipe. It was easy to make and delicious. I will certainly make it again for home dinners and to take to parties etc. suggest trying as written and then adjust to your taste if you feel it’s necessary the next time.
I use equal amounts of rice, tomato and onion and garlic in blender, and water set to boil with oregano salt and pepper added to the water. so that would mean for example 2 cups of rice (toasted in oil), 2 cups of tomato and onion (blended) and 2 cups of boiled water with about a tblsp (or two) of oregano. add the tomato mixture to the rice, stir, then the water. simmer for 45 minutes. that's the way we did it in the restaurant i worked at many years ago!
Followed the recipe exactly. The flavor was underwhelming and it required more time to cook (more than 30 minutes). I ended up putting it in the oven to finish so I wouldn’t worry about scorching.
Tested the rice after the 17 minutes cooking and 10 minutes sitting and most grains were very undercooked. Kept cooking it, and once the rice was cooked it was still too liquidy and just tasted like onions. Not at all the rice you get in a Mexican restaurant.
Very impressed with how this turned out! I used veggie stock and added cilantro.