Have you ever made Mexican rice? Let’s be clear. I’m not talking about one of those heavy, gloppy tomato rice concoctions we find all over the place. I’m talking about the authentic stuff. That light, fluffy, orange rice that adorns the plate at your favorite taqueria. I don’t know about you, but this sort of perfection has eluded me for years, and I’ve sampled quite a few recipes. Nothing has ever been close. Then along came Martin and his easy Mexican rice.
While on a recent trip to my sister’s, Martin was visiting. In our ever-sprawling, convoluted family tree, Martin is my great-nephew’s cousin. Let that soak in. He’s a quiet and polite (at least around us) 16-year-old and from what I heard, a fabulous cook. So, we let him play chef one night, and we were treated to the most amazing Mexican feast. Plus he gave me a few pointers in the kitchen–including tips for making his carne asada as well as his authentic Mexican rice.
Needless to say, I couldn’t wait to get home and make the rice. The simplicity was astonishing. First he tossed a handful of onion into the heated oil, then sprinkled a little garlic powder in there, even though he had plenty freshly chopped garlic ready to go. He was quick to point out that, at least in his family, they use a lot of dried ingredients. So, the garlic powder won over fresh. Similarly, tomato bouillon is used instead of fresh or canned tomatoes. Who knew? Well, at minimum, Martin did.
At home, we’ve gone ga-ga over this rice. Morgan requests it often–we’re talking at least once per week. As a bonus, it doesn’t take much more effort than a package of Rice-A-Roni. So, thank you, Martin, for this amazing recipe, and more importantly, for being such a great guy–you’re definitely going places (pssst Morgan’s secretly hoping you’ll open a restaurant one day hint hint).
You only need a few ingredients, so get them ready to go.
First, use a pan with a wider bottom than this. Yep, do as I say, not as I do.
Sauté the onion in the olive oil until translucent. Sprinkle in the garlic powder, then stir in the rice, cooking until it starts to brown. Pour in the water, then break up the bouillon cube into the pot, stirring until completely dissolved. Bring to a boil, then reduce heat, cover, and simmer until done.
Let the rice rest in the pot, covered, for 5 minutes, then fluff and serve.
Oh, what’s that? What are those delicious looking taquitos in the background? Check back this #SundaySupper for an array of street foods from around the world, including the San Diego Style Rolled Tacos and fresh guacamole pictured here.
Here’s the recipe card for the rice:
- 2 tbsp olive oil
- ¼ cup chopped onion
- Garlic powder
- 1 cup long grain rice
- Scant 2 cups water
- 1 cube Knorr's Tomato Bouillon with Chicken Flavor (see link above)
- Heat the olive oil in a medium-sized pot, and saute the onion until translucent.
- Stir in a couple of dashes of garlic powder, along with the rice. Stir constantly until the rice starts to brown.
- Add the water, and break up the bouillon cube into the pot, stirring until completely dissolved. Bring to a boil, then cover and simmer on low for 15 minutes.
- When the time's up, turn off the heat, and let rest for 5 minutes, covered.
- Fluff with a fork, and serve.
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