Glorious grains of Long Grain Rice toasted to perfection and bursting with robust flavor of savory tomatoes, onion, garlic, chicken stock, peas, and carrots. Each modest ingredient providing added complexity to otherwise simple dish. Well prepared Mexican Rice is more more than a side dish when you add patience, care and good ingredients. True Slow Food.
My grandma’s secret technique for making Mexican Rice is simple but very unique. No oil is used when toasting/browning the rice. Rather the rice goes into a dry pan over Medium-Low Heat and get slowly heated stirring all the while. As the rice gets hotter it goes from opaque to chalky white and then slowly starts to toast and brown. This recipe requires the person toasting the rice to be ever present, stirring constantly or shaking the pan as the rice becomes hotter and starts to brown. The process takes 18 to 20 minutes. Browning the rice adds a flavor dimension of “nuttiness” to the final dish. It also causes the grains of rice to burst as they absorb the savory liquid. Each grain of rice becoming light, fluffy, and full of flavor.
My earliest memories of helping mom in the kitchen was the job of stirring the rice in the big cast iron pan as it browned. She would call on me when she needed to tend to all the other dishes she would be making that was part of our meal. I also learned valuable lesson; “always wear shoes in the kitchen.” Nothing hurts more than grains of hot rice jumping from the pan as I stirred with a wooden spoon and landing on the top of my bare-feet! The job of browning the rice is where I learned patience as a kid. Do not be tempted to turn up the heat to make the process go faster. The rice can go from not brown to burnt in a flash. Not good thing.
The ingredients for Mexican Rice are readily available in all grocery stores and are inexpensive. Leftovers can be frozen, thawed, and reheated with great results!
The full instructional video for Mexican Rice is at the bottom of this blog post. Please visit my YouTube Channel and “LIKE” and “SUBSCRIBE” for this and more cooking and baking videos!
Equipment: (Shop my Amazon Page for Ingredients & Equipment)
- Measuring Cups and Spoons
- Mixing Bowls
- Cutting Board
- Chefs Knife
- 3-1/2 Quart Sauté Pan with Lid
- Wooden Spatula
- Heat Resistant Rubber Spatula
- 2 cups Long Grain Rice
- 2 cups White Onion (1/4-inch diced)
- 1 Tbsp. Garlic (minced fine)
- 14.5 oz. Crushed Tomatoes
- 3 Tbsp. Tomato Paste
- 2-1/2 tsp. Kosher Salt
- 1/2 tsp. Freshly Ground Black Pepper
- 1 cup Peas (Fresh or Frozen)
- 1 cup Carrots (peeled, 1/4-inch diced)
- 3 cups Chicken Stock
- 1/4 cup Extra Virgin Olive Oil (Rendered Chicken, Pork, or Beef Fat can substitute)
- Place the sauté pan on the stove over medium-low heat. Add the rice to the saute pan and let the pan slowly heat up.
- Stirring the pan of rice every 30 seconds. The rice will become whiter before it starts to brown as it heats up. Stir the rice constantly to get even browning. This will take 18 to 20 minutes. The final color should be a golden brown and the rice will take on a nutty smell and will smoke slightly. Note: Adjust or remove the pan of rice from the heat if the rice brown to quickly.
- Once the rice is browned add the onions to the rice and stir to combine. Stir and cook for 1 minute.
- Add the garlic and stir to combine. Stir and cooking for another 30 seconds.
- To the toasted rice add the crushed tomatoes and tomato paste. Stir to combine.
- Cook and stir the toasted rice, crushed tomatoes and tomato paste for 5 to 6 minutes or until the tomatoes have reduced and thicken.
- Add the salt and black pepper and stir to combine.
- Add the peas and carrots and stir to combine.
- Add the chicken stock and extra virgin olive oil and stir to combine.
- Turn the heat to medium-high and bring to a full boil
- Once the rice has come to a full boil. Give the rice a stir and reduce to low heat.
- Cover the pan with the lid.
- Cook the Mexican Rice for 20 minutes on low heat. Do not open the lid during this time.
- After 20 minutes. Turn the heat off and let the rice rest with the lid on for 10 minutes.
- After 10 minutes. Remove the lid and fluff the rice with a fork and serve.
9 thoughts on “Mexican Rice – Grandma’s Secret Recipe”
I made this last night, and it was delicious. I wanted to try it for its simple ingredients. Toasting the rice in a dry pan really does make a difference because a lot of other recipes say to brown the rice in oil. The nuttiness is the magic flavor, and it smelled so good! I tried a recipe that called for cumin, achiote, and even turmeric, but your grandma’s simple recipe wins–t’s simply amazing!
Hello Gemma, It is nice to meet you. Congratulations on your cooking success making the Mexican Rice. It is wonderful to hear about your cooking adventure and your final results. I so appreciate you taking the time to write and share with me and the Just One Bite, Please? community. Thank you!