Mexican Rice
- Total Time
- 1 hour 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Six servings
- 1½cups unconverted rice (like Canilla)
- 1cup finely chopped fresh or well-drained canned tomatoes
- 2tablespoons finely chopped onion
- 1clove garlic, peeled
- 3tablespoons vegetable oil
- 3½cups chicken broth, homemade or low-sodium canned
- 1teaspoon salt, plus more to taste
- ⅓cup thinly sliced carrot, optional
- ½cup peas or diced zucchini, optional
- ½cup chicken giblets, optional
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
334 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 10 grams protein; 628 milligrams sodium
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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- Step 1
Soak rice in hot water for 10 minutes. Drain. Rinse with cold water and drain well. Place tomatoes, onion and garlic in a blender. Puree until smooth. Set aside.
- Step 2
Heat oil in a medium-large, heavy-bottom pot over medium-high heat. Add rice. Cook, stirring frequently, until rice turns a light golden color, about 5 minutes. Stir in the tomato puree. Cook for 8 minutes, frequently scraping the bottom of the pan to prevent sticking.
- Step 3
Stir in broth, salt and vegetables and giblets, if using. Cook, uncovered, until all the broth has been absorbed and air holes appear on the surface of the rice, about 20 minutes. Turn heat to very low. Cover the pot with a towel. Continue cooking for 5 minutes. Remove from heat. Let stand, covered, for 15 minutes. Adjust seasoning if needed and serve.
Private Notes
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Cooking Notes
Amy Palmer Henry
A beautiful dish. Definitely check the seasoning. I added more salt along with some green Tabasco.
Carl Hammer
entirely too much liquid! Also, the idea of browning the rice after soaking it is problematic. Perhaps I didn't get enough starch and water out of it. But I tried. Going back to my normal technique, cooking rice in the oil without soaking it!
Patricia
I skipped the soaking and it came out perfectly. Added cut green beans because that’s what was in the garden. Be careful when you put on the towel, it could start on fire.
AM
This was what I was looking for in a Mexican Rice recipe. However my rice came out as a mushy blob in the end. Too much liquid?
Carl Hammer
entirely too much liquid! Also, the idea of browning the rice after soaking it is problematic. Perhaps I didn't get enough starch and water out of it. But I tried. Going back to my normal technique, cooking rice in the oil without soaking it!
bluerroses
Excellent and easy. I used fresh corn and a hot pepper instead of zucchini, basmati instead of medium grain rice. After 20 mins of cooking, the long grain rice hadn't absorbed the tomato mixture, so I strained out the excess. (Next time, I'll do a shorter soak and use less liquid.) Based on O'Neill's Indian Rice w/Shrimp recipe, I added 1/2 lb. frozen bay shrimp. I briefly bathed the shrimp in the extra hot tomato mixture, then mixed them in for the final 5 mins of cooking.
Amy Palmer Henry
A beautiful dish. Definitely check the seasoning. I added more salt along with some green Tabasco.
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