Grandma Raquel's Mexican Rice

Perfectly seasoned, fluffy rice to complement your carne asada.

Ingredients

Rinse and wash the rice until water runs mostly clear.
In a pan, heat 4 tbsp oil over medium heat. Add the garlic clove and toast for about 30 seconds.
Add the washed rice and toast, stirring often, until the rice turns light golden.
While rice is toasting, add to a blender: roma tomatoes, 1/2 onion, Knorr de Tomate seasoning, and 4 cups water. Blend until smooth.
Pour the blended mixture into the toasted rice. Stir to combine.
Bring to a simmer, then cover and cook on low for 10–15 minutes, or until liquid is absorbed and rice is tender.
Fluff with a fork and serve.

Basmati rice works best for fluffy Mexican rice.

Yes, chicken or vegetable broth adds extra flavor instead of water.

Toast the rice in oil until golden before adding tomato sauce and broth for that classic reddish hue.

Absolutely, add chopped jalapeños, some canned sweet corn for a little razzle dazzle or a dash of cayenne pepper.

Simmer gently for about 15-20 minutes until liquid is absorbed. Check every 5 minutes if more time is needed.

Yes, it reheats well and flavors deepen after a few hours or overnight in the fridge.

What people say about the rice

This Mexican rice recipe brought back memories of family dinners—flavorful and perfectly textured every time.

Sacramento, CA

Pairing this rice with carne asada made our dinner unforgettable—authentic flavors that truly shine.

San Francisco, CA

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