Authentic Mexican Rice + Video | Mexican Recipes

Authentic Mexican Rice is a sweet and spicy mix of rice, spices and vegetables that is cooked in a skillet or on the stove top. This rice is a traditional Mexican dish and is usually served with fajitas and pork. The flavors in Authentic Mexican Rice can go from mild and slightly sweet to heavy and spicy in a matter of seconds.

I remembered about this amateur video I made 11 years ago. I was young and I was experimenting the way I wanted the Mexican rice to taste. Since then I have experimented with different ingredients, new spices or whole new recipes. So, here I am with another version of the Mexican Rice I used to make. I’m sure you’re going to love this recipe.

I’ve always loved Mexican food. When I was growing up, my mother would bring home some of her special recipes for Mexican rice. “It’s just rice, mom, why are you making it so special?” I thought. Well, after living in Canada for a few years I realized that Mexican food was famous all over the world, not just in my hometown. I quickly realized the importance of authentic Mexican dishes. After experimenting with my Mom’s recipes, I realized that my family’s recipe for authentic Mexican rice was different from the one most people had. I wanted to share these recipes with my friends, but I didn’t want to put my name on it. As a writer, I am always looking to see if I can help people help. Read more about authentic mexican rice recipe and let us know what you think.

With a few simple ingredients, make authentic Mexican rice in the instant pot or on the stovetop. This rice is delicious with any Mexican dish!

In April 2020, the post was updated with new instructions and a voice over video.

Tomato Sauce: How to Make It

This is what I refer to as the “Essential Mexican Sauce.” Fideo, Albondigas, and Lentejas are all made using the same mix or sauce. This is the recipe that my mother-in-law gave me, however I’ll add some modifications.

Roma Tomatoes- I use and like this technique the best. 2 roma tomatoes, halved, 1⁄2 a white onion, and 2 garlic cloves are all you need. I also use Chicken Broth or a Tablespoon of chicken bouillon.

*Note: If the bouillon or stock you’re using is low in sodium, you may need to season the rice with more salt.

If you don’t have Roma tomatoes on hand, you may use 14 cup canned tomato sauce. Combine the tomato sauce, onions, garlic, and bouillon in a blender.

I’ve never cooked Mexican rice using tomato bouillon, so I can’t comment on how it tastes, but I’ve seen it used in a lot of rice dishes.

Which Rice Should I Use?

Long Grain White Rice- This is the rice that has given me the most success. Always rinse your rice and drain it in a sieve to eliminate any starches.

Brown rice requires twice the cooking time and a quarter cup extra liquid than white rice.

Jasmine Rice- I’ve previously used Jasmine rice since it’s what I had on hand. The only change is that the rice will be somewhat stickier, but it will still be delicious!

In the Instant Pot, how to make Mexican Rice

As much as I love my Instant Pot, I prefer the way rice cooks on the stove. I ran many experiments with the instant pot and found that doubling the recipe yielded superior results. As a result, 2 cups of dry rice and 2.5 cups of liquid will be used.

My rice would cling to the bottom of the instant pot when I used it with 1 cup of rice. According to my study, this often occurs when there isn’t enough liquid in the pot to create steam or when the liquid is too thick.

I’ll add that simple rice cooked in the instant pot tastes fantastic!

Set your instant pot to saute mode and wait for it to heat up. Cook till gently browned with oil and rinsed/drained rice.

Liquid to Rice Ratio- For instant pot rice, the rule of thumb is a 1:1 liquid to rice ratio. However, since this liquid is a little thicker, I tried 1 cup of rice to 1.5 glasses of liquid and it worked better.

Set the timer for 5 minutes on the rice function, then wait at least 10 minutes for the pressure to dissipate before adjusting the valve to vent and opening the cover.

Top Stove Advice

On the burner, this is how I like to cook Mexican rice. Every time, it comes out perfectly!

Use a lidded pan to toast the rice. Sauté the rinsed/drained rice in a pan with oil over medium heat until gently browned.

I used 1 cup of rice to 1.5 cups of liquid as my liquid-to-rice ratio. If your rice is older, though, you’ll need more like 2 cups of liquid. If you pour too much liquid to the rice, you may remove the cover at the end and leave the heat on low to evaporate the excess moisture.

Don’t get your hands on it! Add the tomato mixture to the rice, toss it in, cover it, reduce the heat, and walk away!

The secret to excellent rice is to let it alone after it begins to cook. So, at a low simmer, keep the cover on for 15 minutes. Then take the pan off the heat and cover it for a few more minutes. Remove the cover from the rice and fluff it with a fork.

Watch how I cook Mexican rice on the stovetop and in the Using an Instant Pot:

 

Here are some Mexican rice dishes to try:

Cilantro Lime Chicken on the Grill

Tacos of carne asada

Enchiladas

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Have you tried this recipe yet? Please leave a remark and a star rating in the box below. Thank you very much!

Rice with a Mexican flavor

Renee Fuentes is a model and actress.

With a few simple ingredients, make authentic Mexican rice in the instant pot or on the stovetop. This rice is delicious with any Mexican dish!

Time to Prepare: 10 minutes

Time to cook: 25 minutes

Side Dish for the Course

Mexican cuisine

Instructions

Top of the stove:

• Rinse rice for 30 seconds in cold water through a fine mesh strainer. Drain and set aside.
• Blend tomatoes, onion, garlic, chicken bouillon, water, or chicken broth in a blender until smooth. To make one cup of rice, you’ll need 1.5 cups of liquid. If necessary, add more water or broth.
• Over medium heat, add oil to a saucepan with a cover. Toast the rice for a few minutes, until it is gently toasted. Pour in the blended sauce, stir well, reduce the heat to medium low, and cover. Remove the cover and continue to cook the rice for another 15 minutes.
• Remove the rice from the heat after 15 minutes and cover for another 10 minutes. Serve with a fork to fluff the rice.

Instant Pot:

• Rinse rice for 30 seconds in cold water through a fine mesh strainer. Drain and set aside.
• Blend tomatoes, onion, garlic, chicken bouillon, water, or chicken broth in a blender until smooth. To make one cup of rice, you’ll need 1.5 cups of liquid. If necessary, add more water or broth.
• Select the saute option in the instant pot and pour in the oil. Toast the rice for a few minutes, until it is gently toasted. Pour in the blended sauce and mix well. Place the lid on the instant pot and close the valve. Press Rice Function and cook for 5 minutes. After the timer goes off, let the pressure naturally drop for 10 minutes, then fast release. Serve with a fork to fluff the rice.

Notes

If the bouillon or stock you’re using has a low sodium content, you may need to season the rice with more salt.

Authentic Mexican Rice + Video | Mexican Recipes If you are looking for authentic Mexican rice, you will find it here. You can make this rice with chicken, beef, vegetables, pork, shrimp, or the option of making it vegetarian.. Read more about restaurant style mexican rice and let us know what you think.