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Mexican Rice
Aug 09, 2010
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7 Comments
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Mexican Rice from ChefInYou.com
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Calling all cuisine experts out there with a question -”What EXACTLY is the difference between Spanish rice and Mexican Rice?”. I get all sorts of different answers but nothing conclusive since many such rice recipes claiming to be “Spanish” or “Mexican” inter-lap so much that I find it personally as one! One of the resources said that while Mexican rice uses tomato sauce to create that beautiful color, the Spanish version uses saffron as a coloring agent. But I haven’t seen anything to substantiate that. Wikipedia finishes it off simply by saying that they are just the same. If you know better – please do drop me an explanation in the comment section 
I saw this recipe in a show called America’s Test Kitchen and have made it more or less the same from what I could remember from the show. This recipe is another of the go to meals, especially in the evenings when I am energy drained and tired to cook. Its pretty quick and looks impressive. I guess this is one variety rice which every region has added its own twist and spin. Every country seems to have their own Tomato Rice. This is a very simple version where you can add more vegetables you like or have on hand. I kept it simple.
Method
Process the tomatoes and onion in a processor until pureed.
It should give you about 1 cup worth of puree. Set aside.
Meanwhile in a skillet, heat 1 tsp oil (you can use upto 1 tbsp). Add the drained rice to the oil and saute until rice is golden and translucent.
Add garlic and jalapeno and cook for another 1 minute.
Add the pureed tomatoes, 1 cup of vegetable stock along with tomato paste and salt. Depending on the rice quality you might need 1/2 or 1 cup more of water. I use totally 2 cups of 1 cup of Basmati rice to get that perfect cooked yet separate rice texture instead of mushy.
Close with a tight fitting lid and cook for 10-15 minutes (stirring halfway), or until the rice is tender and cooked completely.
Garnish with cilantro and squeeze lime juice (if using) You can otherwise serve lime wedges to be squeezed on individual plates as per taste.
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I made this last night for my family. It was very good. It will replace my previous Mexican rice recipe that I was tinkering with to increase the tomato flavor, The pureed tomatoes and onions add great flavor. The puree measured 1.5 cups so I only needed to add an additional cup of stock.
Real Mexican Rice, here you go:
Add one roma tomato, 1/4 white onion, spring of cilantro, small piece of celery, one garlic clove and add a dash of water to blender and belnd all ingredients. In a skillet add some veg oil, add 1 cup of rice until golden, then add tomato puree and stir slowly and add two cups of chicken stock, add kosher salt to taste, bring to a boil, then lower heat and close with a tight fitting lid and cook for 10-15 minutes. Enjoy real mexican rice!
This rice reminds me of my mom’s, so yummy. I really don’t know much about Spanish cooking, but what I do know is Mexican Rice is all about that wonderful tomato taste. Thanks for sharing
Hey this is a yummy recipe! It didn’t take much time to cook either. Thanks a bunch for sharing this. I am all smiles
Love the color. looks so pretty
. 
Hugs,
Siri