Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, the best mexican rice. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
The Best Mexican Rice is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. The Best Mexican Rice is something which I’ve loved my whole life. They are nice and they look wonderful.
This rice was so well-liked by my friends that we all agreed that it was the best mexican rice we'd ever had. This has become our families favorite Mexican rice. Today, I would like to show you all my way of making Mexican rice.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have the best mexican rice using 12 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make The Best Mexican Rice:
- Make ready cumin,garlic,tomato,rice,salsa
- Get 1 28 oz. can whole peeled tomatoes
- Take 1 medium onion, chopped
- Make ready 2 cup chicken stock
- Prepare 1 1/2 tsp Kosher Salt
- Make ready 1/2 tsp Ground cumin
- Make ready 1/3 cup Cooking oil (I use canola)
- Make ready 2 cup Long grain white rice
- Make ready 2 Jalapeño peppers seeded and chopped
- Make ready 2 clove Garlic pressed
- Take 1/4 cup Cilantro, finely chopped
- Get 1 Juice from 2 limes, plus wedges for garnish
That is exactly what the result will be when you make this recipe. From easy Mexican Rice recipes to masterful Mexican Rice preparation techniques, find Mexican Rice ideas by our editors and community in this recipe collection. For this dish, I used boneless New York strip steak, but other cuts like flank steak and skirt steak would work great as well. Mexican rice is best made with long grain rice.
Instructions to make The Best Mexican Rice:
- Place tomato and onion in blender or processor and puree until smooth. Transfer 2 cups of tomato mixture to medium sauce pan. Stir in chicken stock, cumin and salt and bring to a boil over medium heat. (Reserve excess tomato mixture for another use.)
- Meanwhile, heat oil in dutch oven over medium to medium high heat. When oil is sizzling, add rice and sauté, stirring frequently until lightly toasted and golden, about 8 to 10 mins. Add the pepper stir til soft, lowering the heat, then add garlic, stir for another 30 seconds.
- Pour the boiling tomato mixture over the rice, stir to combine. Turn heat to low, cook, covered, until liquid has evaporated and rice is done, 15 to 20 mins. Remove from heat and gently stir. Return lid and allow to rest undisturbed an additional 10 mins. Add cilantro and lime juice, fluff gently with fork. Taste and adjust seasoning if needed. Serve with lime wedges. Makes 6-8 servings. Enjoy
We just usually use jasmine, which isn't all that authentic but I find it to be fluffier and moister. You can also use brown rice, which is inauthentic but doesn't taste much different and it's arguably healthier. The best kind of Mexican rice, to me at least, is infused with a complex tomato flavor and each grain has just the right amount of bite; no mush, please! A handful of cilantro, a few big squeezes of lime, and a light fluff with a fork guarantees the best rice ever, every single time. Be the first to review this recipe.
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