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The BEST, truly authentic Mexican rice is so easy to make, and a necessary side dish for all of your favorite Mexican recipes.
Try this easy Mexican rice recipe for a side dish that's light, fluffy, and full of flavor! Plus, get tips for making the best Mexican rice.
This Mexican rice recipe is simple to make by simmering cumin-seasoned rice in tomato sauce and chicken broth for a restaurant-style side dish.
This easy Mexican Rice recipe is one of them. It’s all about toasting the rice to be as golden brown as you can stand to wait for in oil—the toastier the better—and then loading it up with tomato sauce and spices.
This Mexican Rice recipe delivers the same slightly dry texture, just like the rice served in Mexican restaurants. It’s not wet, clumpy, or sticky, which can often be the case with some homemade versions. The key to achieving the perfect texture and rich flavor is to fry the rice in oil before cooking it.
Easy Mexican rice that tastes just like what you'll find at Mexican restaurants. Great flavor, good texture and a recipe the whole family can agree on. Perfect side dish to all your favorite Mexican foods!
This tasty Mexican rice recipe (Arroz rojo) is the most delicious and authentic one you will ever find. It is made with whole ingredients, and you can taste the difference they make! 4.75 from 36 votes
Looking for a flavorful side dish to complement your favorite Mexican meals? Try this easy-to-make Mexican rice recipe featuring long-grain rice cooked in a tomato-based broth with onions, garlic, and spices. If you’re a fan of homemade Mexican food, a good Mexican rice recipe is a must.
Mexican Rice, or arroz rojo, is a staple in Mexican cuisine! It is a red rice that is cooked in chicken stock and tomato juice, which gives it that beautiful red color. I learned how to make this recipe from my Abuela, who learned it from her mother.
Key Ingredients. Long-grain white rice: For the best Mexican rice, use long-grain white rice since it cooks up to be light and fluffy. I especially enjoy aromatic Basmati rice in this recipe, but plain long-grain white rice is fine. Before cooking the rice, rinse and drain it a few times to remove the starch around the grains.