Jennifer I love Mexican rice as a side for pretty much all Mexican dishes we have. Until recently, I have always made the boxed Mexican-flavored-rice. It’s okay-ish but not the same as the real deal that you can get in authentic Mexican restaurants.
Why on Earth I didn’t seek out an authentic recipe long before now is beyond me. It’s so easy to make and sooooo much better than the boxed stuff! This is the ONLY way I’ll ever make Mexican rice again.
Looking for the perfect side dish for any Mexican dish? This is the BEST authentic Mexican rice recipe I’ve ever had. I’ll never make it any other way!
As I often do when searching for a five-star recipe, I turned to Allrecipes.com and did a search for Mexican Rice. Whenever I find a recipe that has tons of five-star ratings and great reviews, I know it’s going to be a winner. I stumbled across Maria’s Mexican Rice and after reading the author’s description of her mothers authentic recipe, I knew I had to try it. So full of flavor, it did not disappoint! I have made this dozens of times now and it has become an automatic staple side any time I serve a Mexican dish (which is a lot).
How to make the Best Authentic Mexican Rice
Best Authentic Mexican Rice
Ingredients
- 2 Tbsp olive oil
- 1 cup rice
- 1/2 large onion diced
- 1/2 Tbsp salt
- 1/8 tsp. cumin
- 1/8 tsp. pepper
- 2 1/2 cups water
- 1/3 cup tomato sauce
- 1 Tbsp chicken bouillon
- 1 whole Serrano chili pepper
Directions
- Heat oil in a saucepan over medium heat. Saute rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper.
- Add water, tomato sauce and chicken bouillon.
- Increase temperature to medium-high, cover, and bring to a boil.
- Add Serrano chili pepper and continue cooking at a boil for 10 minutes.
- Reduce heat to medium-low and continue cooking until the rice is tender and the water is absorbed. (15-20 min)
Note: If you want to kick up the heat, you can remove the seeds from the Serrano pepper and dice it rather than adding it whole.
Enjoy!
