Mexican Rice is one of those those easy staples that took me years to figure out. It wasn’t until about 4 years ago when I looked across the counter at a Mexican Restaurant to see how they make it. The secret? They fry the rice in a little oil before adding anything else!
Easy Mexican Rice
- 1 cup Rice Long Grain
- 2 cups Water
- 1-2 tbps Oil
- 1/4 cup Jar Salsa
- 1 tsp Salt Optional
- Preheat a pot with oil on medium heat.
- Add the rice and occationally stir for 5 minutes.
- Add the water, salsa and optional salt. Bring the pot to a boil.
- Once the pot comes to a boil, place a lid on the pot and set the stove on low for 25 minutes.
- Fluff the rice with a spoon or a fork. If your rice is too wet, put the lid back on for another 5 minutes.
Script for Video
(This is the transcript for the video on my YouTube Channel)
About 4 years ago I looked across the counter at a Mexican Restaurant to see how they made Mexican Rice. The secret? They fry the rice in a little oil before adding anything else!
Other than frying the uncooked rice for 4-5 minutes, it’s just like making steamed rice. There are many variations to make delicious Mexican rice, but this one is EASY.
We’ll start by heating 2 tablespoons of oil in a pot with the stove set on medium-high.
Once it has had a few seconds to heat up, we’ll add one cup of rice.
We will stir the rice over the next five minutes.
The rice will slowly start to turn a light gold color.
Some of the grains may look like they’re starting to burn, but that’s ok. Keep stirring.
The kitchen will start to smell toasty and the rice is picking up some good color.
This is the last time we’re stirring the uncooked rice and we’ve now stirred it 5 times. Take a look at the grains. A few are a little dark, but they’re all good.
To the rice, we will add two cups of water and a quarter cup of salsa.
It can be any brand salsa, here we’re using a Jar of Salsa from Costco.
Once it reaches a rolling boil, we will put the lid on, turn the stove down just above the lowest setting and leave it alone for 30 minutes.
It’s been 10 minutes. They say you’re not supposed to peak, let’s do it! Go ahead and look but don’t stir.
We’re now 25 minutes in. Look at that, just look at that. Yummm! With your spoon, fluff up your rice. If it looks a little wet, give it 5 more minutes. This looks great.
Cover it back up and get a bowl or plate.
All done! We didn’t add any salt because Mexican food is usually pretty salty the way it is and Jar Salsa has plenty of salt already. If you make this yourself and want to add a Teaspoon of salt, go right ahead. To serve, you could serve it as a side for a quesadilla or fold it into a burrito. I’m going to add some cheese to this the way it is and have dinner. Ciao!