Easy Mexican rice

Grandmas always make the best food!
easy mexican rice

You know that when you’re going to your grandmas’ house that you are going to eat so good. They always take their time and make their food with love. I love walking into my grandparents’ house and just feeling the coziness, and the smell of the fresh homemade food. MMMM homemade tortillas, Mexican rice, borracho beans. Ughhh the best!

I have always wanted to learn how my grandma cooks.

The first recipe I have learned is her Mexican rice (gotta start with something easy lol). Her recipe is super easy and of course delicious! Before I learned my grandmas’ recipe I total sucked at making rice. There would always be little parts that were undercooked. One day I just stood there just watching my grandma make her rice and examined her so that way I could learn how to make my rice come out like hers. One day I texted my aunt and I asked her “How does grandma make her rice?” she texted me back with the ingredients and how to make it. I ended up trying it out and making it THAT NIGHT! Oh. my. gosh! It came out so so good. I was surprised I made it lol. I have now kinda sorta mastered making it (:

Let me tell you something…

I used to use a rice cooker to make Mexican rice, not that that’s a bad thing, but when you marry someone who is used to homemade Mexican food then you get laughed at lol. So after I learned how to make rice, on the stove, he was surprised that it came out so good. That’s how bad I was at making it on the stove lol and that’s why I resulted in using a rice cooker all the time. I mean when I was using the rice cooker it wouldn’t come out too bad it just didn’t have that I guess authentic taste.

mexican rice recipe

Let’s get down to the details on how to make my grandmas’ super easy Mexican rice.

I’m going, to be honest… I eyeball when I cook. I don’t eyeball when I bake or follow a recipe though lol so I am going to give you a guestimation of the amount of each I use. Of course, you can taste it and see how much more of anything you need to your preference. start off with a little at a time if you would like as well. Everyone’s taste buds are different (:

Okay okay, let us start!

* Try your best to use a non-stick pan so it doesn’t stick and burn. I love this brand we received it as a wedding gift. (no sponsoring just stating my own opinion).

Easy Mexican Rice

You will enjoy this effortless recipe. You can even exclude the Cilantro, Onions and Tomatoes to make it even easier to do.

Ingredients

  • 1 Cup Jasmine Rice
  • 1 tbsp Canola Oil
  • 1-2 tbsp Knorr Tomato Bouillon Put a little bit at a time and add to your preference.
  • 1 Small White Onion
  • 2 Small Roma Tomatoes
  • 1 Bunch of Cilantro
  • 2 cups Water

Instructions

  1. I like to let my pan heat up at a medium heat, while it heats add about 1 tablespoons of Canola oil. Spread the oil around the pan and let the oil get hot.

  2.  While you let all that happen, cut an onion into fourths and use 1/4 of the onion. You can cut the onion finely or leave it chunky. It's all up to you and what you like.

  3. Get two small Roma tomatoes and cut them up finely or chunky.. up to you.

  4. Pull off about 2 tablespoons of cilantro and chop it up.

  5. Once you have all your ingredients prepped set them aside.

  6. Now you are going to put your hand over the skillet to make sure it is hot and ready to go. If it is hot then you can now put the onion and rice to mix with the oil. let the rice sit and brown up a bit. Try not to burn it so keep an eye on it.

  7. Once you see your rice browning you can put the water in. let it come to a boil. You can turn up to medium-high heat if needed.

  8. When it starts boiling you are ready to put in your tomatoes, cilantro and knorr tomato bouillon. Mix it up really well and make sure everything is well incorporated while still boiling.

  9. Now that everything is mixed in, you are going to cover your rice and let it simmer at about low-medium heat for 20 minutes. Make sure it is covered well. (tip: If you don't have a well-fitted lid then you can use foil. just cover the pan tightly and make a small hole in the top center to let some steam escape).

  10. The hard part now is playing the waiting game. I know it is tempting but don't lift up your lid or move your rice around while it is cooking.

  11. After the 20 minutes, take it off the heat and let it sit for about 5 minutes. Once the five minutes is up you are ready to go ahead and dig in!!

mexican rice

Much love, Taylor Grey with a pink heart

 

 

 

 

 

 

I would love to hear from you!

What is your favorite recipe from your grandparents/ family member?


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