Perfect Mexican Rice

[Elisabeth13]

Not sure if this recipe has been reviewed on the BB before...(my usual technique of using Google's Advanced Search to find threads on here hasn't been working for a week now )...but in case it hasn't I wanted to share. I found this on Recipezaar and was so excited to try it last night...I've been searching for perfect, restaurant-style Mexican rice for a while now and I've finally found it!!! Every other recipe I've ever tried for this has been wet and "gloppy"...but this recipe yielded perfect dry, fluffy, slightly "tomato-y" rice just like the stuff DBF and I get at our favorite Mexican restaurant. It was a little bit of work, but worth it - it will be THE definitive Mexican rice recipe in our house from now on! We ate this as a side dish with enchiladas last night, but I think it would be a wonderful main dish with some beans stirred in, too. Here's the recipe, with my minor changes in italics:


Mexican Rice

12 ounces tomato, very ripe and cored (I used 1 can of diced tomatoes with green chilies)
1 medium white onion
3 medium jalapeno (I only used one jalapeno)
2 cups long grain white rice
1/3 cup canola oil (I used olive oil, and only 1/4 cup)
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime

preheat oven to 350.

Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess. (With my one can of tomatoes and 1 fist-sized onion, I had exactly two cups)

Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.

Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.

Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. (I used my cast iron Dutch oven) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.

Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.

Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.

Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.

Stir in cilantro, minced jalapeno (I didn't add any extra jalapeno at this point - just sauteed it with the garlic in the earlier step), and pass lime wedges separately. (I squeezed the juice of one lime over the whole thing and stirred before serving, instead of serving with lime wedges.)

source: Recipezaar - Pot Scrubber

[dlaboriel]

I love trying new rice dishes. This sounds really good. Thanks for sharing.

[Robyncz]

I have been on a 5-year-long quest to make perfect Mexican rice. I've tried so many different recipes, and none of them has been "the one." I've also spoken to countless Hispanic cooks, all of whom have told me "the secret" to perfect rice--but "the secret" is always something different (e.g., fry the rice in oil before adding the water, use a caldo de tomate cube, don't cover the rice while it's cooking, don't measure the water--just fill it to an inch above the dry rice, don't stir the rice at all once it starts to cook, etc.). Sadly, none of their recipes or their "secrets" has yielded perfect rice for me.

The baking technique in this recipe is new to me, so I'm game to try it. I don't think I've ever rinsed my rice before cooking it either-so maybe that's "the secret" that nobody's told me about yet.

I'll check back in after I've tried it.

Thanks so much for sharing!

[Elisabeth13]

Originally Posted by Robyncz

I have been on a 5-year-long quest to make perfect Mexican rice. I've tried so many different recipes, and none of them has been "the one." I've also spoken to countless Hispanic cooks, all of whom have told me "the secret" to perfect rice--but "the secret" is always something different (e.g., fry the rice in oil before adding the water, use a caldo de tomate cube, don't cover the rice while it's cooking, don't measure the water--just fill it to an inch above the dry rice, don't stir the rice at all once it starts to cook, etc.). Sadly, none of their recipes or their "secrets" has yielded perfect rice for me.

The baking technique in this recipe is new to me, so I'm game to try it. I don't think I've ever rinsed my rice before cooking it either-so maybe that's "the secret" that nobody's told me about yet.

I'll check back in after I've tried it.

Thanks so much for sharing!

I hope it works for you...I don't think I've tried quite as many rice recipes as you have, so maybe you won't be as impressed with it as I was!!

FWIW, it has over 100 glowing reviews on RecipeZaar...let me know how it turns out for you!

[travelbug]

Just an FYI, this is the Cook's Illustrated recipe. And it's my go-to Mexican rice as well. It comes out perfect every time. I've even doubled it successfully for parties.

Hopefully it works for you Robyn!

[Elisabeth13]

Originally Posted by travelbug

Just an FYI, this is the Cook's Illustrated recipe. And it's my go-to Mexican rice as well. It comes out perfect every time. I've even doubled it successfully for parties.

Well, that explains why it turned out so perfectly...I've never had anything from Cook's Illustrated I haven't loved! Thanks for the heads up!

[Angelsfan]

I made this last night along side some enchiladas. It turned out perfectly and my family said it was the best rice they had ever had.

Thank you so much for sharing !

-Heather

[SusanMac]

I've been on a recent Mex rice quest, as well. Will have to try this. I'm surprised it doesn't come out gloppy w/the high amount of liquids.

Also good to know the source.

[Robyncz]

I finally got around to trying this recipe. I made it for a Memorial Day gathering today and it came out PERFECT.

My five-year quest for perfect Mexican rice has finally come to an end. I think the 3 key features of this method are 1) rinsing the starch off the rice, 2) sauteing the rice before adding liquids, and 3) finishing the rice in the oven instead of on the stove top.

Unlike every other Mexican recipe I've tried, this came out dry, separate, and fluffy. In other words--perfect.

A previous poster wondered about the "high amount of liquid," but actually the amount of liquid is precisely controlled (2 cups of tomato/onion puree and 2 cups of chicken broth) and 4 cups of liquid is the exact right amount to cook 2 cups of dry white rice, right?

My biggest concern was the amount of oil. I used the full 1/3 cup the recipe called for, but I'm going to try with 1/4 cup next time, and then I'm going to keep dialing back a tablespoon at a time each time I make it until I hit the point where it's no good--cause 1/3 cup of oil can't be good--even if we are talking about 8 servings!

[Andrea_2]

I made this for a party tonight, and no one could eat it! It was so ridiculously hot, and even those that love spicy food couldn't eat it. I've never had that problem with jalapenos before, so I'm not sure why all anyone could taste in this was extreme heat.

[Robyn1007]

Originally Posted by Andrea_2

I made this for a party tonight, and no one could eat it! It was so ridiculously hot, and even those that love spicy food couldn't eat it. I've never had that problem with jalapenos before, so I'm not sure why all anyone could taste in this was extreme heat.

Did you remove the ribs and seeds? If so, you may have just gotten some really hot jalapenos.

[Robyncz]

Originally Posted by Andrea_2

I made this for a party tonight, and no one could eat it! It was so ridiculously hot, and even those that love spicy food couldn't eat it. I've never had that problem with jalapenos before, so I'm not sure why all anyone could taste in this was extreme heat.

I seeded and cored my jalapenos and my rice wasn't spicy at all. Even the kids liked it.

I have gotten crazy spicy jalapenos in the past. I guess I was lucky today.

[Andrea_2]

Originally Posted by Robyn1007

Did you remove the ribs and seeds? If so, you may have just gotten some really hot jalapenos.

I followed the recipe exactly (removed ribs and seeds from two of them). It seems wasteful and frustrating to throw almost all of it away, so maybe I'll try mixing it with some sour cream or something tomorrow.

[Robyn1007]

Originally Posted by Andrea_2

I followed the recipe exactly (removed ribs and seeds from two of them). It seems wasteful and frustrating to throw almost all of it away, so maybe I'll try mixing it with some sour cream or something tomorrow.

Uh, yeah, I'd remove the ribs and seeds from all of them, that's really where the heat is and likely why it was so overwhelming. Sorry it was too hot to eat.

[Robyncz]

Ooooh. I forgot about the third (uncooked) jalapeno. I left that out altogether since we were serving children.

[Elisabeth13]

Being the spice wuss that I am, I only use one jalapeno when I make this - that's a bummer that yours turned out too spicy - I hate it when that happens!

Robyncz, I've successfully used 1/4 cup oil with this, but I'd be curious to know how it turns out with even less - I'll have to try that!

[travelbug]

Originally Posted by Elisabeth13

I've successfully used 1/4 cup oil with this, but I'd be curious to know how it turns out with even less - I'll have to try that!

I've used less but couldn't tell you how much. Basically I just use enough to cover the bottom of the pot. I think you need just enough to make sure all of the rice toasts.

I'm glad everyone likes this rice as much as I do!

Andrea - your jalapenos must have been fiery hot! Mine has never come out overwhelmingly spicy and I use all 3 jalapenos called for and my kids eat it...

Next time maybe try testing the jalapenos before you add them?

[JulieAnn]

Wow! I had a dinner party, and this was a hit. I only used 1 jalapeno, seeded, a litle less than 1/4 c. oil (next time I'll try less), used dutch oven, canned tomatoes with chilies(had to add one tomato to get 2 cups). I'm looking no further for Mexican rice. Thanks for posting this!

JulieAnn

[Elisabeth13]

I'm so glad this rice is turning out as well for others as it did for me!

I thought I'd add - I tried this recipe with brown rice a couple weeks ago (someone had emailed me and asked me to experiment) and it worked perfectly...just adjusted the liquid and the cooking time a bit.

[Angelsfan]

Originally Posted by Elisabeth13

I'm so glad this rice is turning out as well for others as it did for me!

I thought I'd add - I tried this recipe with brown rice a couple weeks ago (someone had emailed me and asked me to experiment) and it worked perfectly...just adjusted the liquid and the cooking time a bit.

Elisabeth,

I had been wondering if it would work well with brown rice, thanks for sharing. Did you cook it much longer?

I think this recipe is the hit of the summer for me. I have made it seven or eight times since you posted and my friends and family LOVE it. It is requested any time we make Mexican based dishes.

Thanks again, and enjoy your summer .

-Heather

[Robyncz]

Heather--
You and me. I've made it every week since we tried it for Memorial Day.

I've made it with jalapenos and with green chiles--and we like the jalapeno flavor better. But with the canned chiles I can just pull everything out of the pantry and go. There's no need to run to the store for fresh jalapenos (which I don't usually have on hand).

This is seriously the best *staple* recipe I've added to my repetoire in years!!!!!!!

[Elisabeth13]

Originally Posted by Angelsfan

Elisabeth,

I had been wondering if it would work well with brown rice, thanks for sharing. Did you cook it much longer?

I think this recipe is the hit of the summer for me. I have made it seven or eight times since you posted and my friends and family LOVE it. It is requested any time we make Mexican based dishes.

Thanks again, and enjoy your summer .

-Heather

Heather, I'm so glad this is such a hit for you! With brown rice, I did have to cook it quite a bit longer - 1 hour and 20 minutes. I also used 2 1/2 cups of broth instead of just 2. Hope you have a good summer, too!

[potato_moose]

We recently tried this recipe and really liked it as well. It is now a T & T for us!

[swedish cook]

Originally Posted by Robyncz

I've made it with jalapenos and with green chiles--and we like the jalapeno flavor better. But with the canned chiles I can just pull everything out of the pantry and go.

What quantity of canned chiles have you used?

[DmOrtega]

Originally Posted by Elisabeth13

Here's the recipe, with my minor changes in italics:


Mexican Rice

12 ounces tomato, very ripe and cored (I used 1 can of diced tomatoes with green chilies)
1 medium white onion
3 medium jalapeno [I used 6 pickled jalepeno slices]
2 cups long grain white rice [2 cups brown long grain]
1/3 cup canola oil (I used olive oil, and only 1/4 cup)
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime

preheat oven to 350.

Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess. (With my one can of tomatoes and 1 fist-sized onion, I had exactly two cups)

Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside. [I added the jalepeno slices into the blender]

Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.

Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. (I used my cast iron Dutch oven) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. [cooked 10-15 minutes over med heat]

Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes. [added just the garlic here]

Stir in broth, pureed mixture,tomato paste, and salt. [no added salt, rinsed the blender with 1/4 cup water and added that also] Increase heat to medium high, and bring to a boil.

Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes. [stirred after 20 minutes, 40 minutes total cooking time]

Stir in cilantro, minced jalapeno (I didn't add any extra jalapeno at this point - just sauteed it with the garlic in the earlier step), and pass lime wedges separately. (I squeezed the juice of one lime over the whole thing and stirred before serving, instead of serving with lime wedges.)

source: Recipezaar - Pot Scrubber

This is a nice recipe. We made burritos with the rice, refried beans (whole beans would work fine), shredded cooked chicken, lettuce and sour cream. These tasted just like the Taco Del Mar burritos, only better.

[DmOrtega]

I made this again, this time leaving out the jalepeno's. This is so simple to put together and I really like finishing the cooking in the oven.

I also made a crockpot of pinto beans, using Bob's method, as tried by hammster. 3 hours total cooking time, from dried to done. I threw in some dried epazote but forgot to add some chopped onion. I won't forget next time. This will be our new standard for cooking beans.

So dinner was pork carnitas (pork shoulder on sale for .99/lb), pinto beans, mexican rice, flour tortillas, avocado, lettuce, salsa, and sour cream. It was pretty easy to get everything done around the same time because the pork needs about 3 hours, the beans about 3 hours, the rice was put into the oven with the pork around the last 30 minutes. Perfect! mmmm.... what's not to like?

Originally Posted by DmOrtega

I have a simple recipe for Carnitas. It's cooked pork roast that can be put on tacos or into enchiladas. It comes out like shredded pork. I would use the same amount of salt and cumin for any size of pork that you want to cook.

Carnitas from Homestyle Mexican Cooking, Ida Romo.

1 pork roast (the cut should have some fat in it)
1 tsp salt
1/4 tsp ground cumin

1. Place pork, salt, and cumin in a Dutch oven or deep kettle, add water to cover.

2. Cook over low heat, adding water as necessary, until meat is tender, about 2 1/2 hours.

3. Place meat in shallow baking dish; bake at 325 F until brown, about 30 minutes.

That's all there is to it. It's really easy and very good.

Originally Posted by Hammster

Success!!

I came home early today as I just couldn't stand waiting until tomorrow to cook beans. Anyway, I cooked about a cup (dry) of the yellow eye beans in the crockpot set to high. No presoaking overnight or any length of time at all. Straight from the bag into the crockpot. Added a few sliced green onions a few bay leaves, some fresh ground pepper and water to cover by a couple inches. Turned crockpot onto high and *EXACTLY* 3 hours later, they are completely tender and not dry, chalky or grainy. Creamy and tender just as I want.
Very cool!

Next test will be to see how long they take on low.

[Angelsfan]

I am interested in doubling this recipe for a dinner party tomorrow night. Can anyone advise me on how to adjust the cooking time to account for that?

TIA!

-Heather

[travelbug]

whenever i've doubled it, it has cooked in the same amount of time, just make sure it comes to a boil before you put the lid on and put it in the oven.

[Angelsfan]

Thank you so much travelbug! Have a great weekend .

-Heather

[testkitchen45]

Funny you should bump this thread up, because I just tried this rice for the first time last night. For us, eh. I don't know if it was cook's error (quite possible!), or if I was just expecting too much from a rice recipe.

It just tasted . . . wrong. I followed the recipe pretty much as directed, except that I used only one jalapeno (kind of a big one, but with kids, I didn't want it to be too spicy for them to eat); I added all the jalapeno with the garlic; and I may have overcooked the rice just a little bit (it was well toasted). The recipe didn't taste much different from the Mexican rice seasoning mixture I used to use along with fresh tomatoes.

Anyone have ideas? Maybe it's just not a recipe for us?