Authentic Mexican Rice Recipes

Steps:

• Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes.
• Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.

Steps:

• Heat water and bullion in separate pot or microwave to make broth.
• In separate saucepan add oil and brown rice until rice is golden brown color on medium/high heat.
• Add seasonings, garlic, and onion. Be sure to keep stirring rice so it does not burn.
• Add broth & tomato sauce. Boil for a second, cover and reduce heat to low. Cook for 25 minutes.
• Fluff and garnish with fresh cilantro if you like.
• Also, if you have a small can of corn you can add that at the same time when adding broth and tomato sauce -- .

Steps:

• Rinse rice under cold water until water begins to run clear of starch.
• In saucepan or large skillet with lid (preferably non-stick) heat oil over medium heat. Add drained rice and fry until lightly browned, about 5 minutes, stirring occasionally to prevent burning.
• In the meantime, add next 5 ingredients (not mixed veggies) to a blender and blend until smooth.
• When rice is done frying, drain excess oil.
• Add tomato purée to rice and continue frying about 5 more minutes, stirring frequently to prevent burning. Add water and stir to separate lumps of rice.
• Taste broth to check for salt. It should almost taste too salty because the rice will soak up a lot of salt and still come out bland. Drain can of vegetables (or canned peas and carrots) and add to broth.
• Stir.
• Bring to a boil. Cover and lower flame to low and cook for 20 minutes or until all broth is absorbed--do not lift lid for 20 minutes. (This was my major mistake when I was learning to make this dish. I would check it halfway through and all the steam would escape. I used to even--GASP!--stir it halfway through! Don't do this unless you want a big gloppy mess for dinner).
• Enjoy!

Steps:

• Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.

Steps:

• Boil tomatoes in water until skin bursts.
• In blender, puree tomatoes, and half of the garlic and onion.
• Brown rice in oil.
• Add the rest of the garlic and onion to rice.
• Pour tomato sauce over rice.
• Do not stir mixture.
• Simmer for 5 minute.
• Add broth and cilantro.
• Let simmer for 30 minutes (until rice is soft) without stirring.