Rinsing the uncooked rice under cold water for a couple of minutes is the secret in making your Mexican rice not only fluffy but one that doesn’t stick together.
Authentic Mexican Rice Recipe
- 3-4 Medium ripe tomatoes seeded and roughly chopped
- 1 Medium onion roughly chopped
- 3-4 cloves Garlic peeled
- 2 Jalapeno peppers seeded
- 1/4 cup Extra virgin olive oil
- 2 cups Long-grain white rice
- 2 cups Vegetable broth
- Fresh cilantro stems removed and finely chopped
- Salt and pepper to taste
- 2 limes cut into wedges
Preheat oven to 350 degrees.
Roughly chop tomatoes, onion, garlic and jalapenos and add to blender or food processor. Process thoroughly until mixture is smooth.
Place olive oil in a large oven safe skillet that has a tight fitting lid and heat over medium heat. Place the rinsed rice once hot and stir with wooden spoon constantly for 5-6 minutes until it starts to turn brown.
Add broth and pureed tomato mixture to pan. Stir until thoroughly combined with rice. Bring to a boil while stirring occasionally, then remove from heat.
Cover skillet with lid and place in pre-heated oven on middle shelf.
After 15 minutes, remove lid and carefully stir contents of pan. Cook another 15 minutes or until all excess moisture in pan has been absorbed.
Remove from oven and stir in fresh cilantro. Season with salt and pepper to taste. Serve with wedges of fresh lime to help “brighten” the taste.
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