Mexican Rice (Rice Cooker or Stovetop)
"This is the rice I make just about every Tuesday night for taco night. The stovetop method tastes a little better but the rice cooker version is SOOOOOOOO much easier! The Knorr's Tomato Chicken Bouillon is available at my local Walmart and I've seen it in most grocery stores and online. The bouillon is salty, so I don't add any additional salt to the rice. If you like more of a tomato flavor, use 3 heaping tablespoons. I vary how much bouillon I use depending on what I serving with the rice: if it's salty and saucy, I use less and if it's plain, I use more. Use your judgement and preference."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (304.2 g)
- Calories 174.5
- Total Fat - 7 g
- Saturated Fat - 3.1 g
- Cholesterol - 10.2 mg
- Sodium - 384.4 mg
- Total Carbohydrate - 25.5 g
- Dietary Fiber - 2 g
- Sugars - 3.3 g
- Protein - 3.3 g
- Calcium - 40.5 mg
- Iron - 0.9 mg
- Vitamin C - 29 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
STOVETOP - Rinse your rice until the water runs clear, then brown in the butter/oil. Add all of the ingredients except the cilantro and give a good stir. Bring to a boil, then cover and simmer until liquid is gone. Turn off the heat and leave covered for another 15-20 minutes, until the rice is tender and fluffy. Gently stir in the cilantro (if using) and serve. NOTE: Rinsing the rice and browning it in the butter/oil first gives the rice a better texture and makes sure the grains don't stick together and makes it taste just a little bit better. If I'm in a hurry (and I'm often in a hurry) and I'm using the stove method, I will skip the rinsing and browning and the rice is still good -- just not as good.
Step 2
RICE COOKER - (This is WAAAAY easier and produces almost the same result) Add all ingredients except the cilantro to the rice cooker. When the rice is cooked, gently stir in the cilantro (if using) and leave the cooker on warm until ready to serve. NOTES: EVERY rice cooker is different. Mine cooks hot, so I often add a few extra tablespoons of water before I cook the rice, just to make sure the rice is tender and fluffy. If, when I stir in the cilantro, the rice isn't quite done, I add some water then and let it steam on the warm setting until the water is absorbed and the rice is tender and fluffy. I always stir in the cilantro right away because my rice cooker has a tendency to scorch at the bottom of the cooker if I don't stir right away. You know your rice cooker best, so adjust my measurements and time accordingly for your machine.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting butter, choose a high-quality butter for the best flavor.
- For a spicier version, use more jalapeno or substitute a hotter pepper.
- Substitute vegetable broth for the Knorr's Tomato Chicken Bouillon to make the dish vegetarian. This substitution will make the dish vegetarian-friendly and provide a more subtle tomato flavor that won't overpower the other flavors in the dish.
- Substitute brown rice for jasmine rice to make the dish healthier. This substitution will add more fiber and nutrients to the dish, as well as provide a nuttier flavor that pairs well with Mexican flavors.
Cilantro-Free Mexican Rice Omit the cilantro from the recipe and cook as instructed. Serve with fresh cilantro on the side for those who like it.
Mexican Street Corn - This delicious and easy to make side dish is the perfect accompaniment to Mexican Rice. It is made with corn, mayonnaise, cotija cheese, chili powder, and lime juice and is sure to add a flavorful and zesty twist to your taco night. The creamy mayonnaise and salty cheese provide a delicious contrast to the spicy chili powder and bright lime juice, making this dish a great companion to the Mexican Rice.
Spicy Black Beans:
This delicious and easy to make side dish is the perfect accompaniment to Mexican Street Corn and Mexican Rice. It is made with black beans, jalapeño peppers, garlic, cumin, and cilantro and is sure to add a spicy kick to your taco night. The smoky jalapeños and cumin provide a delicious contrast to the creamy black beans, making this dish a great companion to the Mexican Street Corn and Mexican Rice.
FAQ
Q: What is the best way to cook Mexican Rice?
A: The best way to cook Mexican Rice is either in a rice cooker or on the stovetop. The stovetop method tastes a little better but the rice cooker version is much easier. Follow the recipe instructions for either method to get the best results.
Q: How do you make guacamole?
A: To make guacamole, mash up ripe avocados with a fork or potato masher. Add in finely chopped onion, garlic, cilantro, lime juice, salt, and pepper. Mix until combined and adjust seasonings to taste. Serve with chips or as a topping for tacos.
2 Reviews
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Fun facts:
The origin of Mexican Rice can be traced back to the Aztecs, who used a variety of ingredients like tomatoes, peppers, and squash in their dishes.
The famous American actress and singer, Selena Quintanilla-Perez, was known to make Mexican Rice for her family every Tuesday night, which has become a popular tradition in Mexican-American households.