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Abuela's Best Mexican Rice captures tradition with vibrant flavors and fluffy texture.
The scent of sautéed onions and garlic fills the kitchen as this Mexican rice starts its journey to your table. Cooking it is a rhythmic dance—stirring, sizzling, and the gentle pop of the rice as it turns golden in the oil. There's a comfort in knowing each tiny grain will come alive, absorbing flavors while maintaining a delicate, fluffy texture. It's the kind of dish that just brings people together, bowl in hand, chatting over a meal steeped in tradition.
The bright, fresh aroma of Roma tomatoes and cilantro cuts through, bringing a vibrant lift. Using extra-long grain white rice ensures each grain remains distinct. One key tip: cook the rice until it's slightly puffy and golden brown before adding liquids. This technique locks in flavors and prevents mushiness.
Served warm, each bite offers a perfect balance of warmth and zest, thanks to jalapeño slices and a touch of chicken bouillon. Sharing this dish is sharing a piece of history—a recipe passed down, not through grand gestures, but through the simple act of cooking. It's this nurturing quality that makes it special, an ideal companion to any family gathering or quiet night home.
Ingredients
- 3 tablespoons canola oil vegetable oil, or corn oil
- 1/4 onion diced
- 1 clove garlic crushed
- 1 1/2 cups extra-long grain white rice
- 1 tablespoon chicken bouillon
- 1/2 teaspoon garlic powder
- 2 Roma tomatoes
- 2 cups hot water
- salt to taste
- 3 sprigs cilantro minced
- 1 jalapeño sliced
Directions
- Heat the oil in a heavy nonstick skillet over medium heat.
- Add the onions and the garlic to the skillet and sauté until the onions and garlic are both lightly browned, about 3-4 minutes.
- When the onions and the garlic are lightly browned, transfer the garlic clove from the skillet and set aside.
- Add the rice to the onions and cook, stirring constantly, until the rice becomes slightly puffy and golden brown.
- Add the chicken bouillon and the garlic powder to the rice mixture, and continue toasting until fragrant, about 1 minute.
- In the pitcher of a blender, add the Roma tomatoes and the cooked garlic. Blend to create the tomato sauce.
- Add the tomato sauce to the rice mixture, stirring constantly for 30 seconds.
- Add the hot water and the salt to the rice mixture and stir to combine.
- Add the cilantro and the jalapeño on top of the rice mixture.
- Continue boiling the rice mixture over medium-low heat until some of the water has evaporated.
- Adjust the heat to the lowest setting and simmer the rice mixture, covered, until all of the liquid has been absorbed, about 20 minutes.
- Fluff the rice gently with a fork.
- Serve.
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