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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
