Andy’s Homemade Mexican Rice Recipe

Introduction

Andy’s Homemade Mexican Rice is a flavorful and simple side dish that pairs perfectly with your favorite Mexican meals. Toasting the rice before simmering it with tomato and chicken bouillon gives it a rich, savory depth that’s sure to impress.

Ingredients

• 2 cups long grain white rice
• 2 tablespoons butter
• 1 tablespoon minced garlic
• 4 cups water
• 2 tablespoons tomato paste
• 1 tablespoon Knorr Chicken Bouillon Powder

Instructions

1. Step 1: Rinse the rice under cold water until the water runs clear to remove excess starch.
2. Step 2: In a large skillet, melt the butter over medium heat and add the minced garlic.
3. Step 3: Cook the garlic in the melted butter for about 3 minutes until fragrant.
4. Step 4: Add the rinsed rice to the skillet, stirring to coat it evenly with the butter and garlic.
5. Step 5: Cook the rice, stirring occasionally, until it becomes toasty and lightly golden, about 10 minutes.
6. Step 6: While the rice is toasting, whisk together the water, tomato paste, and chicken bouillon powder in a bowl until well combined.
7. Step 7: Pour the water mixture into the skillet with the toasted rice and stir well to combine.
8. Step 8: Bring the mixture to a boil, then reduce the heat to low and cover the skillet.
9. Step 9: Simmer gently for 25 to 30 minutes, or until the water is fully absorbed and the rice is tender.
10. Step 10: Fluff the rice with a fork before serving to separate the grains.

Tips & Variations

• For extra flavor, sauté chopped onions with the garlic before adding the rice.
• Use vegetable bouillon instead of chicken for a vegetarian version.
• Add a pinch of cumin or chili powder to the water mixture for a spicier twist.
• Use homemade chicken broth in place of water for a richer taste.

Storage

Store leftover rice in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave or on the stovetop with a splash of water to restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer cooking time and more liquid. Adjust simmering time accordingly and check for doneness before serving.

Is it necessary to toast the rice before cooking?

Toasting the rice adds a nutty flavor and helps keep the grains separate, enhancing the final texture and taste of the dish.

Andy’s Homemade Mexican Rice Recipe

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★★★★★

4.6 from 53 reviews

• Author: Hugo
• Total Time: 45 minutes
• Yield: 4–6 servings 1x

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Description

Andy’s Homemade Mexican Rice is a flavorful and aromatic side dish made with toasted long grain white rice, garlic, tomato paste, and chicken bouillon, simmered to perfection for a tender and fluffy texture. This classic recipe is perfect for pairing with your favorite Mexican meals or enjoyed on its own.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups long grain white rice
• 2 tablespoons butter
• 1 tablespoon minced garlic
• 4 cups water
• 2 tablespoons tomato paste
• 1 tablespoon Knorr Chicken Bouillon Powder

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Instructions

1. Rinse the rice: Rinse the 2 cups of long grain white rice under cold water until the water runs clear to remove excess starch, ensuring fluffy, separate grains after cooking.
2. Melt the butter and cook garlic: In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 tablespoon of minced garlic and cook for about 3 minutes until fragrant but not browned.
3. Toast the rice: Add the rinsed rice to the skillet. Stir continuously and cook the rice for about 10 minutes until it becomes toasty and lightly golden. This step adds a nutty flavor and helps prevent mushy rice.
4. Prepare the liquid mixture: While the rice is toasting, whisk together 4 cups of water, 2 tablespoons of tomato paste, and 1 tablespoon of Knorr Chicken Bouillon Powder in a bowl until fully combined.
5. Add the liquid and boil: Pour the water mixture into the toasted rice in the skillet. Bring it to a boil, stirring well to combine all ingredients evenly.
6. Simmer the rice: Reduce the heat to low, cover the skillet with a lid, and let the rice simmer gently for 25 to 30 minutes until all the water is absorbed and the rice is tender.
7. Fluff and serve: Remove the skillet from heat, uncover, and use a fork to fluff the rice gently. Serve warm alongside your favorite Mexican dishes or enjoy on its own.

Notes

• Rinsing the rice is essential to remove starch and prevent clumping.
• Toast the rice carefully to avoid burning; it should turn a light golden color.
• Use a tight-fitting lid to ensure steam stays inside, which helps cook the rice evenly.
• For a vegetarian version, substitute chicken bouillon with vegetable bouillon.
• Letting the rice sit covered off the heat for 5 minutes after cooking improves texture.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mexican

Keywords: Mexican rice, homemade rice, garlic rice, tomato paste rice, stovetop rice recipe, side dish, savory rice