How to make perfect Mexican rice?

Name: How to make perfect Mexican rice?
Prep time: 56 min
Cook time: 21 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 cup rice; water, hot, to soak the rice; 1/4 onions; 2 tomatoes, in quarters; 1 1/2 cups chicken broth; salt; 2 tablespoons vegetable oil; 1 clove garlic, without peel; lime juice, just a few drops; 1 cuaresmeño chile; 4 sprigs cilantro; 1/2 cups carrot, precooked, in small cubes; 1/2 cups peas, precooked

Brenda Villagomez

Rice is undoubtedly one of the Mexican dishes that even the best chefs respect. If you are a beginner in the art of cooking, don't be afraid to prepare Mexican rice as part of your weekly menu. At Kiwilimón, we give you the best tips to achieve it!

Reviewed by Editorial Team of Kiwilimón

Published: 19-10-2021

Preparation

35 mins

21 mins

Low

Place the rice in a bowl, then pour hot water to completely cover it and let it sit for 15 minutes to soften the grain. Once the time has passed, drain and rinse under cold water as many times as necessary until the water runs as clear as possible. This step will help reduce the amount of starch in the rice so that it doesn't become sticky; moreover, it will be more digestible when consumed. Allow the rice to dry as much as possible; if necessary, place it on absorbent paper. Blend the onion, tomato, chicken broth, and enough salt. Set aside. Pour a little vegetable oil into a saucepan; this ingredient will help prevent the rice from sticking. Add the garlic clove and, over medium heat, cook until lightly browned. It will be time to add the rice; cook for about 2 minutes, stirring occasionally to brown it evenly. There are many sounds in the kitchen! Learn to differentiate the sound of the rice when it is browned, as it sounds similar to rain. Once the rice is browned, squeeze a few drops of lemon; this will help the rice fluff up and at the same time, prevent it from sticking. Lower the heat and pour in the blended mixture. This is the ideal time to flavor the rice! Add some herbs or extra ingredients, such as a cuaresmeño chili and some cilantro sprigs, and you can also adjust the seasoning with a little salt. Once the broth begins to boil, cover the saucepan and cook for 18 minutes on very low heat. Uncover the saucepan; you will notice that a large amount of water has evaporated. Then add the precooked vegetables. You can stir a little to mix, but just a little; cover again and cook for 3 more minutes. Turn off the rice and let it rest, uncovered, for 5 more minutes. After the resting time, you can serve the rice.