Ingredients
- Long-grain rice
- Neutral oil
- Butter
- White onion
- Chicken stock, unseasoned
- Chicken bouillon or chicken powder
- Sazón Goya with annatto
- Garlic
- Roma tomatoes
- Serrano chile
- Cilantro
- Kosher salt
Steps
Step 1 of
19
Step 1
Add the chicken stock, Roma tomatoes, garlic, chicken bouillon or chicken powder, and Sazón Goya to a blender and blend until smooth.
1.
Add the chicken stock, Roma tomatoes, garlic, chicken bouillon or chicken powder, and Sazón Goya to a blender and blend until smooth.
2.
Taste the broth mixture and adjust the seasoning if needed.
3.
Heat a pot over medium to medium-high heat and add a generous amount of neutral oil.
4.
Add the rice and stir to coat it in the oil.
5.
Cook the rice until some of the grains begin to turn lightly golden and toasted.
6.
Add the chopped white onion and a small knob of butter.
7.
Season the rice with a generous pinch of kosher salt.
8.
Continue cooking over fairly high heat, adding a little more oil if the pan starts to look dry.
9.
Make a small slit in the serrano chile without cutting it all the way through.
10.
Trim the woody ends from the cilantro stems.
11.
Pour the blended tomato and chicken broth mixture into the rice.
12.
Stir once, then bring the mixture up to a simmer.
13.
Add the serrano chile and cilantro.
14.
Taste the broth again and adjust the salt if needed.
15.
Once simmering, give the rice one final stir, reduce the heat to low, and cover the pot.
16.
Simmer for about 12 to 15 minutes, depending on your stove.
17.
Remove the pot from the heat and let the rice rest, covered, for about 20 minutes.
18.
Remove the serrano chile and cilantro.
19.
Fluff the rice gently with a fork or spoon and serve.
Media
There are a lot of ways to make Mexican rice—more savory, more tomato-forward, softer, drier, spicier, or more subtle. This version is a great place to start and gives you a solid base to make your own.
Recipe Details
Category
Perfect Side Dish
Cook
35 min
Description
This Mexican rice begins by toasting long-grain rice in oil until the grains take on a little color and nutty flavor. A blended broth of Roma tomatoes, garlic, chicken stock, bouillon, and sazón gives the rice its savory tomato base, while onion and butter round it out. A slit serrano and cilantro infuse the pot as it simmers. After cooking, the rice rests covered before being gently fluffed, helping keep the grains separate rather than mushy. The seasoning can be adjusted to make it more tomato-forward, savory, or spicy, depending on what you are serving with it.