How To Make Mexican Rice

Learn How To Make Mexican-Spanish Rice. Latino Dad Cooking Blogger, RJ Jaramillo has his mother over to show you the proper way to make Mexican Rice; a traditional Mexican Food side dish.

How To Make Mexican
Rice

Learn How To Make Mexican-Spanish Rice. Latino Dad Cooking
Blogger, RJ Jaramillo has his mother over to show you the proper way to make
Mexican Rice; a traditional Mexican Food side dish.

Light, Fluffy, and I
need my Mother to make it

You know, there are just some traditional Mexican Food
Recipes that I am just not that good at making. Mexican Rice is one of them. I
don’t know how many times I have attempted to capture that light and fluffy
texture; only to find that my rice is soggy and just plain bad. Anyways, I have
enrolled my mother, along with her heckling (watch video) to show you how to
make Mexican Rice using just a few basic ingredients. This recipe is worth the
time and effort.

Shopping List: Feed a
Family of 5

1 ½ Cups of Long Grain Rice

4 Tablespoons of Cooking Oil

½ Cup of Diced Onion (Yellow or White Onion)

½ Tablespoon of Granulated Garlic

1 ½ Tablespoons of Granulated Garlic (Dry)

¼ Cup of Dry Chicken Bouillon

¾ Cup Herdez Verde (green) Sauce / Salsa

3 Tablespoons of Fresh, Chopped Cilantro Herb

Equipment: 2 Quart Boil Pot, with lid.

Cooking Steps: Pre-Heat
Water

Quirky as it may be, there is a method to my Mother’s
cooking steps and she starts this recipe by pre-heating 3-Cups of Water, 4
minutes on HIGH in the microwave. This helps speed up the process of getting
water ready to boil for her rice recipe. While the water is heating, take your
boil pot and add a tablespoon of Cooking Oil and place pot on Med-High Heat.
Make sure the oil is even across the bottom of the pot.

Add the 1 ½ Cups of long grain rice and stir the rice in
order to brown it evenly. Avoid "burning" the rice and if needed lower heat
down to medium. As the rice is browning, add the chopped onion into the pot of
rice and continue to stir.

Add the Dry, Granulated Garlic into the pot and stir the
garlic into the rice and onion. Your rice should begin to look "yellow-brown".
This means the rice is browning evenly. At this point add the Herdez Verde
Sauce into the rice mixture and stir slowly and evenly to make sure the sauce
is evenly distributed in the pot. Keep the heat on the stove at Medium and
continue to stir. Now add the dry, Chicken Bouillon into the mixture.

Take your Pre-heated Water and pour 1 ½ cups of the water
and stir into the rice. You can pour an additional cup or until the waterline
is ABOVE the Rice line.

Cover the pot with a lid and lower the heat on the rice pot
to a Med-Low Setting and allow to cook for 20 Minutes uninterrupted, (That
means don’t open the lid or stir the rice).

At the end of the 20
Minutes, fork the rice loose in the pot and add the cilantro herb into the pot
and make sure the cilantro is stirred into the pot of rice. Keep the Med-Low
Heat on the rice and cover the rice back up for another 5 minutes. At the end
of the 5 minutes, you will have something that I can never do as well as my
Mother