The best and only Mexican Rice recipe that you will ever need!
What’s the best part about going out to eat at a Mexican Restaurant? Besides the endless supply of chips and the best salsa ever of course. The beans and rice!!! No meal comes without it! Usually covered in melty ooey gooey cheese. The beans and rice are made to perfection not needing any unnecessary spices or additions. They’re so simple and basic. But soo good!
Marrying into a Hispanic family means that I have the privilege of learning how to make certain dishes from my husband’s Hispanic gramma. It also means that whenever we go to visit her she already has the rice and beans cooked, plus carnitas, and is offering to make the baby a burrito. I love this lady.
The rice is so simple and easy to make. Again there are no unnecessary flavors needing to be added to this dish. The only spice used is cumin, only the best spice EVER! I add this to everything I possibly can.
For the rice you want to use a long grain white rice. I suppose you could use a different type of rice that you would prefer, but I’ve only made it with this kind, so the taste may come out different if you’re substituting. The other ingredients are Extra Virgin Olive Oil, chicken stock, tomato sauce, and cumin. How easy is that?
The first step is to measure out the rice and to heat it over medium heat with the olive oil. Heat it up until the rice turns a bright white color. You’ll know it when you see it. Then just add the other ingredients to the pan, let it simmer over a low heat. You want it to cook low heat to allow the rice to soak up all the liquid, otherwise you’ll end up with no more liquid left and crunchy rice. And that’s just not pleasant for anyone.
Once the rice is thoroughly cooked and all the liquid has been absorbed, enjoy!! Dress it up however you like. Some cheese, maybe some salsa. Check out this restaurant style salsa recipe to complete your authentic Mexican meal you’re preparing.
Personally…I love this dish smothered and covered in cheese… Oooohhhh yeaaaaaa.
THANKS SO MUCH FOR VISITING! NEVER MISS A RECIPE FROM THE HOUSE OF YUMM!Print
- 2 tablespoons extra virgin olive oil
- 2 cups white long grain rice
- 5 cups chicken stock
- 1 1/2 cup tomato sauce
- 3 tablespoons cumin
- Cook the white rice over medium heat with the olive oil until the rice turns bright white
- Add the chicken stock, tomato sauce, and cumin to the pan and simmer while covered over low heat.
- Simmer until all liquid is absorbed and rice is soft. If all liquid is cooked out and rice is still not cooked fully, add more chicken broth to allow it to cook fully.