Recipe by: Barbara Martinez
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June 1, 2025
I have three Mexican rice recipes that I circulate through depending on what I am serving it with and how much time I have to prepare the rice. This is the easiest and quickest of the three recipes. Which means it's also the one that I make the most! From start to finish, this will take about 30-35 minutes, including resting time, to get on the table. This recipe is simple, essential, and delicious!
Heat oil (2–3 Tbsp) in a sauté pan or heavy bottom pot on medium-high heat until shimmering.
See note.
Add rice (1 cup) and stir often, keeping an eye to ensure the rice does not burn. The goal here is for the rice to become golden in color, which should take about 5 minutes. If the rice becomes brown instead of golden, the rice will taste burnt.
When the rice is starting to turn golden in color, add in the onion (½ small), stirring to ensure that the onion is well combined and cooks evenly. Continue stirring until the onion has softened and become translucent, approximately 3 minutes.
Once the onion is translucent, add in the tomato paste (1 Tbsp) and mix it into the rice and onion mixture. As soon as you've mixed in the tomato paste, add in the water (1 ¾–2 cups) and stir well.
Add in the tomato bouillon (2 tsp) and chicken bouillon (1 tsp) powders, the jalapeño (1 whole), and cilantro (3–4 sprigs). Mix it all together to ensure everything is combined. Taste the liquid at this point and check the salt level, adjusting by adding more tomato and/or chicken bouillon powder to reach your preferred level of saltiness.
Yes, add the jalapeño whole, leaving the stem on.
Allow the rice to come to a simmer, lower the heat, place the lid on the sauté pan or pot. Allow the rice to cook, undisturbed for 15-18 minutes.
Fight the urge and do not stir the rice during this process or remove the lid from the pot - your rice will thank you!
When the 15-18 minutes has passed, turn off the heat and allow the rice to sit for an additional 10 minutes.
Again, do not remove the lid! You want the trapped steam and heat to finish cooking the rice as it sits.
Once the rice has rested for 10 minutes, fluff with a fork and serve.
Equipment: You will need to use a sauté pan or heavy bottom pot, like a Dutch Oven, that has a tight fitting lid for this recipe.
Rice: My favorite store brand is Canilla by Goya. My favorite organic rice is the Long Grain rice sold by Barton Springs Mill in Dripping Springs. Both of these rices produce a great final product.
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