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This is the Mexican rice I kept tweaking until I finally got it exactly where I wanted it. The secret for me is letting the onion cook until it develops a deep, almost grilled flavor, then toasting the rice right in the same pan before adding anything else. Tomato paste, chicken bouillon and a few simple seasonings do the rest. And whatever you do, give the rice those last few minutes to rest before you open the lid and fluff it. It makes a difference.
Mexican Rice
Course: SidesCuisine: MexicanServings
8
servingsPrep time
10
minutesCooking time
35
minutesTotal time
45
minutesFlavorful Mexican-style rice made with deeply browned onion, toasted rice, tomato paste, chicken bouillon, garlic, cumin and oregano. Simple ingredients, but a few extra minutes building flavor make all the difference.
Ingredients
2 tablespoons vegetable oil
1 medium onion, chopped
2 cups long-grain white rice
4 cups water
3 tablespoons tomato paste
2 tablespoons granulated chicken bouillon, or to taste
2 teaspoons garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Directions
- Heat the oil in a large skillet or saucepan with a tight-fitting lid over medium heat.
- Add the chopped onion and cook, stirring occasionally, until very soft and deeply golden. Don’t rush this step. Let the onion develop browned, caramelized edges for a deeper flavor.
- Add the rice to the onion and cook, stirring frequently, until the rice is lightly toasted and beginning to turn golden.
- Add the water, tomato paste, chicken bouillon, garlic powder, cumin, and oregano. Stir well to dissolve the tomato paste and bouillon.
- Increase the heat and bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover with a tight-fitting lid.
- Cook covered for 20 minutes. Do not lift the lid while the rice cooks.
- Remove the pan from the heat and leave it covered for another 5–10 minutes. Do not lift the lid during the resting time.
- Remove the lid and gently fluff the rice with a fork. Taste and adjust seasoning if needed before serving.
Notes
- Brown the onion: Don’t stop when the onion is merely translucent. Let it get deeply golden with some browned edges. That extra cooking time gives the finished rice much more flavor.
Toast the rice: After the onion is browned, give the uncooked rice a few minutes in the pan. Stir frequently and let some of the grains become lightly golden before adding the liquid.
Bouillon: I use Knorr granulated chicken bouillon and usually use about 2 tablespoons. Bouillon brands vary quite a bit in saltiness, so adjust the amount to taste.
Tomato bouillon: Tomato-chicken bouillon can be used instead of regular chicken bouillon if you prefer a stronger tomato flavor.
Using chicken broth: You can replace the water and bouillon with chicken broth. Taste before adding additional salt since broth varies in sodium.
Tomato paste: The ratio I use is about 1½ tablespoons tomato paste for every cup of uncooked rice, so this 2-cup batch gets 3 tablespoons.
Do not open the lid: Once the rice is covered, leave it alone for the full 20-minute cooking time. Peeking releases the steam the rice needs to cook properly.
Let it rest: This part matters. After 20 minutes, remove the pan from the heat but keep it covered for another 5–10 minutes. The rice finishes absorbing moisture and settles before you fluff it.
Storage: Refrigerate leftover rice in an airtight container and use within 3–4 days. Reheat until steaming hot.
