By Kristen Keks
If you’ve had authentic Mexican rice before, in all its golden goodness, then you know when you’re eating a phony. It’s missing the subtle chicken flavoring and hint of onion. And if you’re like me, you’ve already scoped out the best places in town to get the best serving of Mexican rice.
In a pinch, though, might I recommend making it yourself. Yes, you too can create this magical goodness at home thanks to my friend Monica Gomez.
Gomez is a 22-year-old student at the University of Nevada, Reno who recently learned the mystical recipe, which she calls “the best Mexican rice you’ll ever eat recipe”, which has been passed down in her family for generations.
“It has saved my life on some nights when I’m missing Hispanic cooking terribly,” said Gomez.
She graciously shared her ingredients and recipe with me on one condition – that I promise not to die of deliciousness.
This grand Mexican rice recipe requires the following ingredients:
- Rice (2 cups)
- Olive oil or coconut oil (1 tablespoon)
- 2 tomatoes
- Caldo con sabor de pollo/chicken flavor bouillon seasoning (1 tablespoon)
- Onion (one quarter of it)
- Water (3 cups)
How to make the rice
- Slowly poor oil into a pan creating a thin layer. Scoop the rice into the pan and cook it on medium until it starts to become a light golden color. If your mouth starts to water at the savory smell, you’re doing something right. Keep the heat on low or medium so the rice doesn’t burn. No one wants to fail as soon as they begin so this step is crucial.
- Chop the onion into chunks and toss into the blender.
- Use the same cutting board and knife to chop the tomatoes into bigger chunks than the onions. Add to the blender.
- Add the remainder of the ingredients to the blender and start it at a low setting. We don’t want to pulverize the seasonings before they’re added to the rice. Blend until the ingredients are mixed together well and in a somewhat liquid form.
- Add the blend of ingredients to the rice. Mix it together and cover the pan. Let it boil for approximately 30 minutes to ensure all the flavor sets into the rice. When the kitchen smells like an authentic fiesta, and the timer goes off, turn off the stove and remove the cover from the rice.
This rice pairs well with cooked seasoned chicken and a fresh slice of lime.
Go on and enjoy the best Mexican rice you will ever devour.
Photo courtesy Larry