My granddaughter Cara was dating a boy from Mexico and his mother taught her the way she made Authentic Mexican Style Rice. Cara taught me. Perfecto!
The Story Behind Authentic Mexican Style Rice
I may be a recipe developer, but I don’t know everything there is about cooking. I do a lot of research, read a lot of cookbooks and have made a few “misses”.
Making Authentic Mexican-style rice was one of my “misses”. My rice would always turn out mushy, overcooked, and soggy.
My mother-in-law Gail would make it and it was good. She would wash the rice well, then lay it out on paper towels to dry, it was a time-consuming operation. And it was not the same as I would get in most American Mexican restaurants. Of course, Gail used Uncle Ben's and I'm not sure that was even the right rice for the dish.
Now, I’m not saying that most American Mexican restaurants make “authentic” Mexican food, as you would find in Mexico, but the rice served has a certain taste and texture, and it works well with the spicier entrees.
"This is an authentic American version of authentic Mexican rice"
It’s what I’m looking for.
My granddaughter came to visit one summer, she was dating a boy from Mexico and his mother taught her the way she made “authentic Mexican Broken Rice” … that’s the whole thing, the rice has to “break” and no longer be a whole grain of rice. And that, my friends, is why you have to fry it in oil. You have to fry it until it’s starting to crisp around the edges, not turn brown, but just crisp. And with Cara's version, no rinsing!
So here is Cara’s Mexican Style Broken Rice recipe, and now it’s mine too.
Cara's Authentic Mexican Style Rice
LindySez: If you were having a mild entree, you could kick this up a notch or two by adding some diced jalapeños, or using some salsa…even adding diced green peppers that you could sauté with the onions and rice, but then it’s getting more like Spanish rice …but it would still be very tasty and the technique would work … it’s all in the fry!
This recipe calls for tomato sauce but I prefer to use this spicy Mexican tomato sauce. Gives it a bit more oomph.
Authentic Mexican Style Rice
- 2 tablespoons vegetable oil I used grapeseed
- 1 cup long-grain white rice
- ¼ cup finely diced onion white is preferred
- ¼ cup tomato sauce
- 1 ¾ cup low-salt chicken broth or water
- Salt to taste
- Cotia cheese optional
- Heat the oil in a saucepan with a lid, when hot, add the rice and the onion. Sauté until the rice just begins to turn opaque, about 5 minutes; add the tomato sauce and broth or water, along with about ½ teaspoon salt. Stir, cover, lower the heat, and cook for 25 minutes, or until the liquid is absorbed (don’t peek, just let it cook); uncover, fluff with a fork, taste and adjust salt. Top with Cotia cheese, if desired. Serve immediately.