Mexican Domestic Goddess

Mexican Rice

Jacqui Skemp9 Comments
Well folks, I've been blogging here for a year now. I started out with a bang. When I started my blog I intended on sharing recipes for food we make here in our home. I have a whole one recipe down. Now, I'll have two. This one is a simple staple for us. It's easy to make, yields a lot, and is great for heating up quickly. Me + Microwave = unhealthy love. 

A few months ago I took a meal to Nell who had just had her third baby. The meal is really just an excuse to hold a newborn, amiright? She asked me for the recipes, and I am finally getting around to it. Here's the first one, Nell! A few more are on the way. 

This is a simple, standard recipe for Mexican rice. First, tomatoes. Not this many, I'm just showing off for my garden. Holla. 

You need about 1 1/2 cups of fresh tomatoes, or a 14oz can of whole or diced tomatoes. I'm flexible and just use what I have on hand. Throw the tomatoes in a blender.

Dice half a large onion (or a whole medium or small one) and throw that in the blender too.

I like to add a couple of garlic cloves, because you can never have too much garlic. Blend away. I usually end up with about 2 cups of the mixture, and add water or chicken broth so that I have about 4 cups total.

Heat some oil in a pan. And by oil I mean lard. If you do not cook with lard you are seriously missing out on one of the best things in life.

Add two cups of rice and ignore my messy stove top.

Stir the rice around until it's a nice golden color. I keep it on medium to high heat for about ten minutes.

Like dis.

Add the mixture to the rice. It will be loud and scary, but it will also smell delicious.

I almost never measure, but I did today just for you. Add two teaspoons of salt.

If you used chicken broth then you're just about done. If not, then this is the time to add some kind of chicken base. Mix it all up, bring to a boil, and then turn the heat down to low.

This is the tricky part. Resist, resist, resist touching the rice any more. Do. Not. Stir. I had a friend stir my rice after I had mixed in the salt and covered it. Needless to say, we don't talk anymore.

Cover the rice, and let it cook for 15 minutes.

Turn off the heat and let it sit for another five to ten minutes. After that fluff that rice with a fork. And steal a few mouthfuls. 

Lovely, isn't it? 

You can use it as a side or put it in a bowl, top with beans and salsa and use tortilla chips instead of utensils.

Mexican Rice Recipe
  • 2 cups of long grain rice 
  • 2 ripe roma tomatoes or a can of diced or whole tomatoes 
  • 1 Medium onion
  • 2 garlic cloves
  • Chicken base or broth
  • 2 tablespoons of lard or other cooking oil
  1. Blend tomato, onions and garlic. Add broth or water so total mixture is 4 cups.
  2. Heat lard or oil in pan, add rice and brown the rice. 
  3. Add tomato and onion mixture, salt and chicken base if that's what you're using. Stir it up!
  4. Bring rice to boil, then lower heat to low. Cook for 15 minutes. 
  5. Turn off heat, leave for 5-10 minutes until rice is fully cooked. 
  6. Fluff rice with fork, and enjoy. Try not to eat it all at once.
If you use this recipe, I would love to hear how it turned out for you!