Maria’s Mexican Rice. #mexicanrice #mexicanfood

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Maria's Mexican Rice
Maria’s Mexican Rice

My mom is from Nuevo Laredo, Mexico and that is how she has been making rice all her existence. One day I finally stopped and measured the amounts she used even as cooking. In my view this is the perfect Mexican rice. It’s not too greasy or dry, great color, and outstanding taste. The Serrano pepper will add flavor however no heat to this recipe in view that it’s far used whole and no longer chopped. If you would really like highly spiced Mexican rice, de-seed and chop the Serrano earlier than adding it to the mix


1 cup rice
1 tablespoon chicken bouillon (such as Knorr®)
1 whole serrano chile pepper (Optional)
½ large onion, diced
½ tablespoon salt
2 tablespoons olive oil
⅛ teaspoon ground cumin
⅛ teaspoon ground black pepper
2 ½ cups water
⅓ cup tomato sauce


Heat oil in a saucepan over medium warmth. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and hen bouillon into the water. Increase warmth to medium-excessive, vicinity a cowl at the saucepan, and convey to a boil. Add serrano chile pepper and keep cooking at a boil for 10 minutes. Reduce warmness to medium-low till the rice is soft and the water is absorbed, 15 to twenty minutes extra.