Authentic Mexican Rice is the perfect accompaniment for grilled meats, enchiladas, or a delicious burrito bowl.
I’m a little embarrassed that I’ve never posted my mother’s in law’s recipe for Mexican rice! This rice is a staple in Mexican cuisine and the kind of rice you’ll find at most Mexican restaurants. All the ingredients are fresh and the process is quick and easy. This recipe makes a large batch so it’s perfect for a big family meal or party.
I used white rice in this recipe, but I’ve also made it with brown rice. With brown rice you’ll have to add about 1/4 extra of water or broth and cook for a few minutes longer. However, if you have an Instant Pot, you can make this fool proof for perfect rice every time! Serve Mexican rice with my 2 Ingredient Salsa Chicken, avocado slices, and you have a Mexican meal that’s completely made using the Instant Pot. Winner Winner Chicken Dinner 🙂
The Sauce for the rice is mixed up together in a blender, and includes tomatoes, onion, garlic, and chicken stock. This is going to give the rice flavor and be the liquid it cooks in. A Tip that I learned from my mom is to ALWAYS Rinse your rice. This helps remove some starches that causes rice to stick together and in turn you’ll get rice that’s nice and fluffy. I will admit that I have cut this corner a couple times and then regret it when my rice is all stuck together. So take the extra minute and rinse your rice.
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The kitchen Gadget I Love:
Authentic Mexican Rice
Authentic Mexican Rice is the perfect accompaniment for grilled meats, enchiladas, or a delicious burrito bowl.
Ingredients
- 1 Cup Long Grain Rice or Brown Rice Rinsed with Cold Water
- 1 Tbsp Oil
- 2 Roma Tomatoes cut in half
- 1/2 White Onion quartered
- 2 Garlic Cloves whole
- 1 tsp Chicken Bouillon + 1/4 Cup Water OR
- 1/4 Cup Chicken Broth
Instructions
Stove Top:
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Rinse rice in a fine mesh strainer under cold water for about 30 seconds. Set aside to drain.
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In a blender, add tomatoes, onion, garlic, chicken bouillon and water, or use chicken broth, and blend till pureed.
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In a pot with a lid, add oil over medium heat. Add rice and toast for a minute. Pour in blended sauce, stir well, bring heat to medium high and place lid on. Peek after a minute and once the mixture is boiling, then reduce heat to low, but enough to still simmer.
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Allow the rice to cook for about 12 minutes, then open lid and see if rice fluffs with a fork. If there is still liquid, then place lid back on and cook a couple more minutes.
Instant Pot:
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Rinse rice in a fine mesh strainer under cold water for about 30 seconds. Set aside to drain.
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In a blender, add tomatoes, onion, garlic, chicken bouillon and water or use chicken broth, and blend till pureed.
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In the instant pot, press the saute function and add oil. Add rice and toast for a minute. Pour in blended sauce, stir well. Press Rice Function and cook for 5 minutes, allow pressure to release naturally for 10 minutes once timer goes off, then quick release.
Recipe Notes
If using brown rice, you will need to increase the cooking time to about 20 minutes.
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