It’s been a Mexican food kind of week for my family. Since I made salsa this weekend and had it readily available in the refrigerator I have been cooking up a ton of Mexican dishes. Salsa never goes to waste in my house and my son is always a happy camper when he finds out I am making Mexican anything. I recently received a request from a follower for my Mexican rice recipe so I wanted to share it with you all!
If you’re like me and you crave Restaurant- style Mexican rice, the kind you get at a Mexican restaurant than you’re going to love this recipe. There are several Mexican rice recipes out there but this one has the best texture and is closest to Restaurant- style Mexican rice as you will get. Have you made rice and it was starchy and sticky? Well, I have many times and I recently learned some tricks to make rice which comes out soft and fluffy, not all clumped together and sticky.
Keep in mind there are different breeds of rice, the breed and variation in harvesting the rice affects the protein and carbohydrate level of the rice. These two factors have a great deal to do with the texture of rice once it’s cooked. Since my favorite rice for this recipe is basmati I will give you a few helpful tips in prepping your rice before and after you cook it.
First, you want to rinse the rice thoroughly in a strainer until the water runs clear. I rinse mine for a few minutes and use my hand to mix it around so the water gets all the starch out. Secondly, add salt to the rice before putting the water in the pan so the rice can absorb the salt; this keeps the rice from sticking together and getting clumpy. Thirdly, always use a pan with a tight-fitting lid so the rice can steam properly. Lastly, I under cook the rice in this recipe slightly and rinse it again after it’s been cooked before adding it to the other ingredients. This gets any remaining starch off the rice.
The recipe is below and I recommend following the recipe as closely as possible. Remember, rice is tricky if it doesn’t turn out exactly the way you want it to give it another attempt. I can’t wait for you to try out this recipe so please feel free to provide feedback and share your comments below.
Good Luck and Happy Rice Making!
Ingredients: 8-10 servings
- 2 cups basmati rice
- 2 cups water
- 1 cup chicken broth
- Dash of sea salt
- 1 chopped white onion
- 2 small chopped jalapeno’s
- 1/3 cup chopped cilantro
- 3 tablespoons of Canola oil
- 1 teaspoon sea salt
- 1/3 cup tomato paste
- 2 1/2 cups of prepared salsa (preferably not chunky)
- 1 lime
Rinse rice in a strainer thoroughly with cold water until all the starch is removed. Once rinsed add water and chicken broth to rice and dash of salt in pan. Cover and boil on medium heat for 10 minutes watching closely that rice doesn’t stick.
In another pan heat the canola oil. Once hot add chopped jalapeno, chopped cilantro, chopped white onion and 1 teaspoon of salt. Saute for 8-10 minutes until ingredients are caramelized.
Once rice has cooked for 10 minutes (there will still be a bit of moisture in the pan) place the rice in a strainer and thoroughly rinse with cold water, getting rid of any additional starch. Once rice is rinsed add to saute mixture. Stir until well combined, add 2 cups of the prepared salsa and tomato paste and continue to stir until all ingredients are combined. Last, squeeze one half of the lime into the pan. (Tip: roll lime with hand across counter several times before cutting this helps the lime become softer so you can squeeze out more of the juice).
Allow rice to simmer with the lid on for 10-15 minutes stirring frequently to prevent sticking. You want the rice to absorb the moisture of the salsa and tomato paste but you don’t want it to be overly dry. It will absorb more of the moisture once it sits after it’s cooked. Taste to be sure rice is cooked completely and has a soft and fluffy texture.
Serve as a meal or as a side with your favorite Mexican enchiladas, tacos or burritos. Garnish with remaining lime and salsa