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Mexican Rice
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- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1large clove garlic, roughly chopped
- 2cups canned tomatoes (fresh tomatoes can be used)
- ½cup green bell pepper, roughly chopped
- 1medium onion, roughly chopped
- ½medium jalapeño, seeds and veins removed
- 1teaspoon salt
- ½cup chicken stock or water
- 2tablespoons vegetable oil
- 1heaping cup long-grain white rice, rinsed
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
Cooking Notes
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!
Since I moved from Calif to Oregon, I've been forced to learn to make my own Mexican food. I'm an experienced cook & followed the instructions but this not only did not resemble the rice I crave but was inedible.
Substituted small can of Chipotle in adobo for the jalapeno and a tablespoon or so of tomato paste for the canned tomatoes. In doing so I increased the chicken stock to attain the one to two parts rice/liquid. This was delicious and easy as is, next time I will add fresh vegtable, peas, carrots.
When I made this, it came out more vegetal than I expected. I think I'd cook the garlic before adding.
For the real deal:
Toast rice in a wide shallow pan, in 2 Tbsp heated oil.
Make caldillo, a thin tomato broth, made with 3 skinned Roma tomatoes, a quarter of a white onion, a whole serrano chile, a clove of garlic, and enough water or chicken broth to make 2-for-1 liquid to rice. Blend vegetables with liquid in blender, then strain. Lightly fry caldillo in a little oil.
Add caldillo to rice, don't stir, bring to a rolling boil, lower heat to very low, cover. Simmer on low 20 minutes.
This recipe has nothing to do with actual Mexican rice. Look at the ohotograph, rice us all sticky and has not butterflied-open... please don't call it mexican
Mexican rice typically does not use bell peppers. Traditional Mexican rice calls for garlic (1 to 2 cloves), and cumin whether seed (in blender) or powder added to outer. 1 can tomatoes is more traditional.
This is a
good recipe as long as you don't "reduce heat to the lowest setting possible." I did that, and after the 17 minutes plus the 10 minutes, the rice was no different from 27 minutes earlier. The recipe should be revised to say the usual: reduce heat to a bare simmer. My cooktop has a very broad range of temperatures.
I toasted the rice for about two minutes before adding all the vegetables except for the tomatoes, so that they could cook just a bit. Made a big difference. Feel free to add peas at the end, if you're into that.
The flavors were good, but the cooking time and liquid to rice proportions were so way off. It was such a pain, I'm not even going to give it another try to figure it out.
Mexican rice is supposed to be dry. I think toasting the rice and cooking it in the oil first might help.
It was fine, but I thought it was too acidic and didn't have enough bite. I think that I would use half the amount of tomatoes and double the amount of jalapeno.
I made this tonight and it was inedible. I love Mexican rice, but this was more like an incredibly underseasoned tomato and rice soup.
I found this recipe to be too tomato-y. I cook the rice in oil until it starts to lightly brown, but not burn. I was told to do it longer than you think is necessary, similar to Laura C's cooked till opaque.
Delicious as written. Doubly so since I sourced all the veggies from my garden.
SKIP THIS RECIPE. Followed recipe. It came out like rice soup. Barely seasoned. This was severely disappointing. I’ve tried a lot of NYT recipes and this is the only one I regret. Don’t make this one.
This is a decedent prep that I use when my fresh tomatoes are getting a bit long-in-the-tooth. I continue to make it. Sometimes I think a pinch or two of sugar would be a good idea.
After trying this recipe several times and comparing with other successful versions, I noted that the ratio of liquid to rice was a little off (too much liquid). But after changing the cooking time over very low heat to a longer 23-25 minutes, it actually came out quite nicely. I also allowed it to boil (slightly) for about 2 mins prior to reducing the heat to very low; this helped reduce the liquid issue which previously led to a more 'mushy' result. And the toasting of rice is very important.
I found the ratios on this one to be off. I used less than the amount they suggested and it was still too much liquid. I usually cook white rice with 1 and 1/3 to 1/2 cups. This one I went out on a limb and did 2 cups of the mixture. The flavors were awesome but if I did this again I would cut the liquid down a cup and cook on a lower (but not the lowest) setting for 15 min.
This was absolutely inedible as written—the liquid to rice ratio and suggested cook time led to rice that was dry and crunchy. It also tasted extremely bland.
This recipe did not work. Followed exactly and tomato mixture thick and rice did not cook. 17 min cooking did nothing. I added two more cups of broth to thin out and cooked another 20 min and it cooked. Won’t make again.
I’ve made this twice now and it’s come out uncooked every time. Needs way more time. Basically wound up cooking it like a risotto for over an hour.
This was LOUSY! The rice was undercooked after the 17 minutes. I think the purée might have been too thick? It came out to 4 cups. Also, how long do you cook the rice? It was kind of vague as it never “absorbed” the oil, but I cooked it for about 5 minutes. I had to add more liquid and cooked it longer, but then it had turned to mush. Any tips?
Made this per the recipe and rice was not close to done. Other better recipes out there for this dish, so I will stick with one of those instead.
Not bad as is but, as others mentioned, it's more vegetal and underseasoned than not. Next time will cook longer, slightly higher heat, roast veg beforehand in a bare cast iron, add cumin and more chile.
Chopped onion, one can of cento sauce, 2 cups rice, 2 boullion cubes, salt as directed
Made this per the recipe, and REALLY didn’t like the result. Texture was fine but flavor was dull and uninspired. I love tomato/onion/garlic as much as the next guy, so maybe the green pepper was the culprit. Had to add a stick of butter, another TB kosher salt and some tomato paste to get it edible. Unsaving this one for sure.
I made this and followed the instructions exactly, except substituting a poblano for green pepper as I had no green bell pepper at hand. Like others have noted, the cook times were deeply off and I had to cook it for an extra 15 minutes or so before the rice was cooked through. In the end I was left with a stunningly average heap of rice. Will not make it again.
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