This Mexican rice recipe tastes just like abuelita’s every single time

Perfecting Mexican rice is much easier than it sounds. If you’re looking for the tomato flavor, with the fluffy consistency of your favorite restaurant, I’ve got you covered.

There are two tricks when it comes to nailing Mexican rice: using a lot of oil, and including rich tomato bouillon during the saute process. Using quality chicken bouillon will also make an amazing dish.

Using plenty of oil keeps your rice from sticking to the pan and itself, add in your pre-measured rice to saute with garlic and onion powder. Before the internet comes for me, my grandma made rice almost daily growing up and I never saw her wash the rice. So I don’t when it comes to Mexican rice. If that’s not your thing, wash it before sauteing.

Speaking of my grandma, who mostly taught me to cook, she would use tomato sauce, but I could never get it perfectly fluffy while adding in that additional “wet” ingredient, so I switched to using tomato bouillon instead, and it’s perfect every single time.

And with most rice dishes, you’re going to double the measurement for water. So, if you’re making two cups of rice, use four cups of water. I always cover my rice once it’s boiling, but once the water is nearly all gone, I remove it from the heat and leave it covered until it’s ready to serve.

This story was originally published May 5, 2023 at 2:00 AM with the headline "This Mexican rice recipe tastes just like abuelita’s every single time."