For those who don’t know, the maternal half of my family is Peruvian. And despite this fact, I am TERRIBLE at making rice (including Mexican rice). It seems like every time I try to make rice, it usually comes out starchy, sticky, or awfully undercooked.
Because I’m terrible at making something as basic as rice, it’s something I try to make frequently. Practice makes perfect, right? Well, I finally hit my stride with Mexican rice this week! I adapted a new recipe from a few basic rice instructions (including a chicken and beer recipe my grandmother makes, which I’ll share on the blog soon) and it came out SO GOOD. I think my boyfriend fell in love with me all over again and this will be a staple in the next couple weeks.
I’ve included the recipe below. It’s super simple and easy and takes about as long as regular rice to cook. 10/10 will be making again!
The Best Mexican Rice Ever
- 2 8 oz can tomato sauce
- 1/2 medium onion, diced
- 1 cup beer, any kind but we used Stella Artois
- 1 1/2 cup water
- 1 tsp cumin
- 1 1/2 tsp salt
- 1/3 cup cooking oil
- 2 cup long grain white rice
- 5 cloves garlic, finely chopped/minced
- 1/4 cup cilantro (optional)
- 2 limes, juiced (optional)
- Combine tomato sauces, beer, water, salt, cumin, and onions into a medium saucepan and bring to a boil over medium heat.
- Heat the oil in a large pot and add the rice. Sauté, stirring frequently until lightly toasted and golden (about 5 minutes).
- Add garlic to the rice and toast for another 30 seconds.
- Pour the boiling tomato mixture over the rice and stir to combine. Reduce heat to low. Cover and cook until the liquid is absorbed and rice is tender (20-25 mins).
- Remove from heat and gently fluff rice with a fork. Cover again and set aside to steam for 10 minutes.
- (Optional) Add cilantro and/or lime juice, fluff again to combine. Season with more salt as needed.
* Blog tip: make this recipe a little more spicy by swapping one can of tomato sauce for El Pato sauce. It’ll give it a slightly spicier flavor.
** Also, the alcohol in the beer will cook out, but if you’re uncomfortable using beer, you can swap out for chicken stock or more water.