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Mexican Rice

November 25, 2014

Mexican Rice

Mexican-style rice is all about ingredients and technique.  I remember my grandmother using a cheese grater to capture the tomato, onion and garlic juices the recipe called for.  Canned tomatoes can be used instead of fresh but the flavor differs.  It’s a great shortcut but I highly recommend grating the vegetables if you have time.  You can taste the difference.

Mexican Rice

Today, I’m sharing with you this ultimate side dish served at every Mexican table.  A staple year round, this good-for-you grain is the perfect accompaniment to any protein, vegetables or legumes. It is also a great choice for vegetarian and vegan diets.  The grain provides the essential energy one needs, is a great digestive aid and a natural anti-inflammatory.

This is the basic Mexican-style recipe.  You can always add a medley of peas, carrots and corn to the mix.  To spice it up, blend cilantro and  jalapeño in a small amount of water and add to the rice while rice is cooking.  One of my favorite ways to enjoy this rice as a child was to eat it with sliced banana.  It’s amazing how the flavors balance each other perfectly.

Grains play a very important part in our every day lives.  They are present in almost every meal and provide essential nutrients our bodies need. The Grains Food Foundation has a very informative website: Grains for your Brain, that provides a great resource for everything you need to know about grains.  For more information on The Grain Foods Foundation, recipes and ideas visit their Facebook page, follow along on Twitter and Pinterest.

Mexican Rice 2

Mexican Rice
Serves 6

2 cups long-grain rice
7 cups water, divided
1 large Roma tomato (or 2 small)
1/4 piece onion (approximately 1/3 cup.  Do not chop)
1 garlic clove, peeled
2 tablespoons canola oil
1 /2 teaspoon chicken flavor bouillon
cilantro springs for garnish

In a medium bowl, soak rice in 3 cups water for 20 minutes.

While the rice soaks, grate tomato, onion and garlic clove into a large bowl.

Drain rice, discard water and set rice aside.

Heat remaining 4 cups of water.  Do not boil.

In a large saute pan, heat oil over medium heat.  Add rice and stir until the rice begins to brown.  Immediately add grated tomato/onion/garlic mixture and stir. Saute, stirring constantly for 3 minutes, add hot water and bouillon, stir, cover and lower heat to medium low.

Cook for 15-20 minutes or until the rice is tender and liquid has been absorbed. Garnish with cilantro sprigs and serve.

This is a sponsored post by The Grain Foods Foundation.  All opinions are my own. Thank you for supporting the brands that make this blog possible.