Comments on: Authentic Mexican Rice Recipe

By: Christina

Christina — Thu, 30 May 2024 22:08:56 +0000

I have made this recipe a dozen times! My families favorite when i make Mexican cuisine: i do alter a couple things. I often use better than bouillon with chicken broth and a scoop of knorrs of tomato bouillon to taste. I simmer for a timed 12 minutes and then let it sit with lid covered for an additional 5 plus minutes. It does not stick and finishes cooking in the steam. Thanks so much for the easy recipe! We love it.

By: Anonymous

Anonymous — Fri, 03 Nov 2023 22:25:05 +0000

Delicious flavor! I agree that 3 cups of broth was too much liquid and my rice was a little mushy. I’ll probably use 2.5 cups next time but I’ll definitely make it again because the flavor was perfect!

By: Frances Jane

Frances Jane — Sun, 28 Aug 2022 20:42:25 +0000

What kind of rice do you use, long
Grain, like Uncle Ben’s Converted Rice, or another type?
The reason I ask is, I make a Pork Chop and Spanish Rice Bake and use the above mentioned Uncle Ben’s and brown it and as It browns some of it pops and puffs up a bit. This gives it a different texture.

I prefer the Mexican rice to be the texture I have eaten before. The texture I believe the picture shows your rice to be. So what rice should I use to brown it with out it popping and puffing? I think I need to use a different rice! Perhaps I need to use TEXMATI or another you would recommend to obtain the browning without the puffing.

I am looking forward to making your rice recipe.
Thank you for sharing your Authentic Mexican Recipes with us.
Frances Jane

By: Alex

Alex — Sun, 27 Mar 2022 19:13:37 +0000

Very good recipe, this is pretty much how I make my except this seems to be a lot more liquid than needed and made my rice mushy… I have found that 1 2/3 cup of water or chicken stock is plenty since the ratio of cooking rice is usually about 1:2…. otherwise for 3 cups of liquid you would need about 1 1/2 cups of rice.

By: Sophia

Sophia — Sun, 24 May 2020 20:37:33 +0000

I loved the flavor!

By: Anonymous

Anonymous — Fri, 21 Feb 2020 23:12:57 +0000

In reply to David.

Another must in the table are the “acompletadores” aka black beans.

By: David

David — Sun, 16 Feb 2020 23:15:55 +0000

Charbel, A lot of the Mexican rice I have had, whether in Mexico or in the U.S. includes other vegetables, like carrots, English peas, sweet and hot peppers. Not all. Is this your experience, too, or do you consider your recipe to be “most authentic?” Just curious, and not meaning any criticism at all. I have had it like yours many times as well. At home we usually do include peppers. We also use some whole cominos, added when we fry the rice. But, yours sounds great.