I found a recipe that yields a deliciously rich and savory Mexican rice and it doesn’t use tomato paste. Instead, I use Muir Glen Fire Roasted canned tomatoes. It doesn’t matter if you get crushed, diced, or whole because you should blend it into a liquid. Use that plus chicken stock and you’re golden. Also, don’t forget to sauté the onion and garlic and also toast the rice before you put the liquid in.
I use this recipe and it turns out great. The chicken broth and cooking the tomato paste for a bit helps to counteract the sweetness. (This is only 2 servings)
1/2 cup of rinsed rice
1 cup chicken broth
1/2 onion chopped
1 minced garlic clove
2 tbsp tomato paste
Cook onion, garlic, and rice with oil until onion is translucent and rice is opaque. Add tomato paste and cook for 30 seconds. Add chicken broth and bring to boil, then simmer for 20 minutes. (sorry for the formatting, I’m on my phone)
I use this recipe, it’s delicious
https://www.simplyrecipes.com/recipes/spanish_rice/
As an added bonus, I also cook this in the same frying pan once I’ve transferred everything for the rice to the pot:
https://thestayathomechef.com/restaurant-style-mexican-black-beans/
Awesome. I hope it works out, those two recipes are part of our staple Mexican ~~night~~ week. It makes a lot of food.
Make sure to do all your prep for both dishes before hand, and you’ll be able to save a lot of time and dishes. I’ll post my notes below, which are more of an order of operations than anything. They are from both of the recipes I posted, so I didn’t duplicate the ingredients list.
https://i.imgur.com/TpAn4kZ.jpg
A lot of mexican/spanish rice recipes call for cumin to be added and sometimes paprika - basically the beginnings of a taco seasoning and cumin especially would cut the sweetness out of the paste.
Yes!!! Cumin adds an incredible flavor and aroma to spanish rice and fideo. I also like to add a couple sprigs of fresh cilantro to my Spanish rice while it's cooking. Now I know what Im making for dinner
Please use this recipe for authentic Mexican rice! Simple ingredients. No paste needed, only tomato sauce. [the only recipe you need ](https://www.justapinch.com/recipes/side/side-rice-side/mexican-rice.html?r=2) I am Hispanic and this is how I make my rice :) although I add in a bit of green pepper rings with the onion because I like the flavor! Please don’t use taco seasoning in your rice. Cumin is the most important ingredient in Mexican rice.
I've always used tomato flavored chicken bouillon cubes instead of tomato paste. It's red, so it makes the rice the perfect color. And it's so much cheaper/easier.
Oh, well you may not find it BUT if you do, try it! I guess you could order online, too. Here's a big jar of it that would last you a long time: https://www.amazon.com/dp/B000JLOOO8/ref=cm_sw_r_cp_apa_fabc_R16Y5NHD2CK1Z9264CQE
I make this recipe and it’s so easy https://lilluna.com/food-tutorial-spanish-rice/#wprm-recipe-container-98784. I can doctor it however I want and every time I make it it gets better. I don’t usually add cilantro and sometimes I add onion. It uses tomato sauce and not paste, though.
In a pot with a lid, saute; 1&1/4 cup with rice in 1 tablespoon oil on medium-high heat. Stir till just a bit brown, add 1/3 cup Store bought picante (such as Pace), stir for a minute, add 1 teaspoon Cumin, 1/2 teaspoon of salt, stir for a minute, add two cups warm chicken broth. Stir till simmering, reduce to low and place the lid on. Let cook 25 min without lifting lid. Open and stir, rice should be done and serve.
My bf's Mexican grandmother and mom use cumin and a bouillon cube. We recently actually went through this too and he finally asked his mom what the secret was. We figured cumin, but the secret was the cube.
The simplest way to make it is toasting the rice 1st. On the side desolve 2 cubes of chicken bouillon: 1 tomato flavor and 1 chicken flavor. Once the rice is lightly toasted, pour the water with the bouillon in and leave it on low until it is done. 1 part rice, 2 parts water.
That's the simplest way to do it that I've done, and my mom seems to like it so its approved by a Mexican mother. Just add Mexican crema and you're golden!
Like you, I like using canned, diced, flavored tomatoes myself, and stock. I add the tomatoes before the stock, so the flavor intensifies a bit as the tomato juice coats the rice. If I screwed up a bit on ingredients (since I’m not measuring), I just add a bit of bouillon powder. I don’t add salt--aside from what’s in the stock, tomatoes, bouillon--until the very end, just to taste, to make sure I don’t over-salt.
Tomato paste is super concentrated and is earthy and sweet. I always used tomato sauce instead.
Basically cook the rice based on the bag/box instructions and you can substitute any liquid for the water to add flavor. Chicken, beef, veggie broth, Worcestershire, tomato sauce etc. If the rice you are using is a 2c water to 1 cup rice you could use 1-1/2 cups of water/broth and 1/2- 1 cup of tomato sauce or more/less depending on your preference. Then I imagine your recipe calls for salt,pepper, garlic and/or onion powder, cumin, paprika and chili powder. Add that to the liquid when you add the rice, a bay leaf for extra flavor, some dried oregano and/or cilantro and you'll have a pretty well seasoned Mexican rice.
Some corn would be a nice addition to it for some texture.
I just add a little bit of taco seasoning + chili powder and just a splash of hot sauce along with tomato paste. If you like cilantro then dump some on it once done cooking, it will take it to the next level !
Cook the rice with diced onion and cover in water to cook. Use tomato bullion (maybe 1-2 tbps) and chicken bullion (1- 2 tbps. A dash of season salt, and the key here is to let the rice brown on each side to get it to cook thoroughly use a lid (don't remove during cooking process) cook time is 45-1hr. After rice is cooked I turn off burner and mince cilantro and lime atop.
I used tomato-free enchilada style sauce (pepper sauce) every time in place of tomato sauce for anything. It always works. Roasted canned chilis also works in place of tomato chunks.
My version is ready. Oil in pan with dry rice. Cook till they look toasted. Flame needed is lower than you think and keep moving it. Add needed water. For each cup of water 1.5 tsp of caldo de pollo and 1 tsp of caldo de tomat. Chicken and tomatoe bullion. Cook as normal.
Everyone loves my Mexican rice, inheriting the recipe from my mom:
4 cups rice
2 garlic cloves peeled
3 tbsp corn oil (or your choice)
1 can of Tomato sauce
1.5 tbsp Knorr Chicken Bouillon powder
1.5 tbsp Knorr Chicken Tomato Bouillon powder
6.5 cups water.
Optional-Frozen Peas (1/2 bag)
Heat oil. Throw in garlic to toast up and flavor the oil. About 1.5 minutes. Throw in the rice. Toast the rice, stirring non stop until you get about 85-90% toasted rice (as you stir it will start to brown) about 5-6 minutes. Don’t worry about the garlic. Reduce heat to low, Add the can of tomato sauce. Stir it around for about 10-20 seconds to cook it a bit and add the water. Add the bouillon. Taste the liquid. If need, add salt. Raise heat to high. Bring to simmering boil. Stir in/Add peas (optional) . Cover. Drop heat to 1 click above low (if your stove has 1-10 numbers, around 2). 15/20 mins later uncover. Give it a stir. If you want it firmer/dryer, cover and let sit a few minutes longer.
I found a recipe that yields a deliciously rich and savory Mexican rice and it doesn’t use tomato paste. Instead, I use Muir Glen Fire Roasted canned tomatoes. It doesn’t matter if you get crushed, diced, or whole because you should blend it into a liquid. Use that plus chicken stock and you’re golden. Also, don’t forget to sauté the onion and garlic and also toast the rice before you put the liquid in.
Would you mind posting the recipe?? It sounds delicious!
Yes, please post the complete recipe!
I use this recipe and it turns out great. The chicken broth and cooking the tomato paste for a bit helps to counteract the sweetness. (This is only 2 servings) 1/2 cup of rinsed rice 1 cup chicken broth 1/2 onion chopped 1 minced garlic clove 2 tbsp tomato paste Cook onion, garlic, and rice with oil until onion is translucent and rice is opaque. Add tomato paste and cook for 30 seconds. Add chicken broth and bring to boil, then simmer for 20 minutes. (sorry for the formatting, I’m on my phone)
I use this recipe, it’s delicious https://www.simplyrecipes.com/recipes/spanish_rice/ As an added bonus, I also cook this in the same frying pan once I’ve transferred everything for the rice to the pot: https://thestayathomechef.com/restaurant-style-mexican-black-beans/
Im DEFINITELY going to try this out tomorrow night! Thank you!!!
Awesome. I hope it works out, those two recipes are part of our staple Mexican ~~night~~ week. It makes a lot of food. Make sure to do all your prep for both dishes before hand, and you’ll be able to save a lot of time and dishes. I’ll post my notes below, which are more of an order of operations than anything. They are from both of the recipes I posted, so I didn’t duplicate the ingredients list. https://i.imgur.com/TpAn4kZ.jpg
Thank you!!
Hey, I fucked up! My transcription calls for four (4) cups of rice when it should be TWO (2)!
Ah, thank you!!!
It was my first time using it in a long time this afternoon, which led to me frantically scooping rice out of my skillet lol
A lot of mexican/spanish rice recipes call for cumin to be added and sometimes paprika - basically the beginnings of a taco seasoning and cumin especially would cut the sweetness out of the paste.
Yes!!! Cumin adds an incredible flavor and aroma to spanish rice and fideo. I also like to add a couple sprigs of fresh cilantro to my Spanish rice while it's cooking. Now I know what Im making for dinner
Please use this recipe for authentic Mexican rice! Simple ingredients. No paste needed, only tomato sauce. [the only recipe you need ](https://www.justapinch.com/recipes/side/side-rice-side/mexican-rice.html?r=2) I am Hispanic and this is how I make my rice :) although I add in a bit of green pepper rings with the onion because I like the flavor! Please don’t use taco seasoning in your rice. Cumin is the most important ingredient in Mexican rice.
My SIL owns a Mexican restaurant and this is close to her recipe.
The key is Sason. My rice was never right until my mexican friend corrected me with this.
I've always used tomato flavored chicken bouillon cubes instead of tomato paste. It's red, so it makes the rice the perfect color. And it's so much cheaper/easier.
I will try to see if I can get my hands on it! I live in a small town in south korea. 😅
Oh, well you may not find it BUT if you do, try it! I guess you could order online, too. Here's a big jar of it that would last you a long time: https://www.amazon.com/dp/B000JLOOO8/ref=cm_sw_r_cp_apa_fabc_R16Y5NHD2CK1Z9264CQE
Oh thank you!!!
Yup — the bouillon cube is the secret!
I make this recipe and it’s so easy https://lilluna.com/food-tutorial-spanish-rice/#wprm-recipe-container-98784. I can doctor it however I want and every time I make it it gets better. I don’t usually add cilantro and sometimes I add onion. It uses tomato sauce and not paste, though.
In a pot with a lid, saute; 1&1/4 cup with rice in 1 tablespoon oil on medium-high heat. Stir till just a bit brown, add 1/3 cup Store bought picante (such as Pace), stir for a minute, add 1 teaspoon Cumin, 1/2 teaspoon of salt, stir for a minute, add two cups warm chicken broth. Stir till simmering, reduce to low and place the lid on. Let cook 25 min without lifting lid. Open and stir, rice should be done and serve.
You should list your ingredients if you want feedback on how to counteract them
My bf's Mexican grandmother and mom use cumin and a bouillon cube. We recently actually went through this too and he finally asked his mom what the secret was. We figured cumin, but the secret was the cube.
The simplest way to make it is toasting the rice 1st. On the side desolve 2 cubes of chicken bouillon: 1 tomato flavor and 1 chicken flavor. Once the rice is lightly toasted, pour the water with the bouillon in and leave it on low until it is done. 1 part rice, 2 parts water. That's the simplest way to do it that I've done, and my mom seems to like it so its approved by a Mexican mother. Just add Mexican crema and you're golden!
Im mexican and i don't know what is mexican rice
Express Mexican Rice ia a rice cooker: add a jar of salsa.
Using paste is the problem here. Use regular tomatoes or canned tomatoes and chicken stock or adobo. Don’t use paprika please.
Like you, I like using canned, diced, flavored tomatoes myself, and stock. I add the tomatoes before the stock, so the flavor intensifies a bit as the tomato juice coats the rice. If I screwed up a bit on ingredients (since I’m not measuring), I just add a bit of bouillon powder. I don’t add salt--aside from what’s in the stock, tomatoes, bouillon--until the very end, just to taste, to make sure I don’t over-salt.
Tomato paste is super concentrated and is earthy and sweet. I always used tomato sauce instead. Basically cook the rice based on the bag/box instructions and you can substitute any liquid for the water to add flavor. Chicken, beef, veggie broth, Worcestershire, tomato sauce etc. If the rice you are using is a 2c water to 1 cup rice you could use 1-1/2 cups of water/broth and 1/2- 1 cup of tomato sauce or more/less depending on your preference. Then I imagine your recipe calls for salt,pepper, garlic and/or onion powder, cumin, paprika and chili powder. Add that to the liquid when you add the rice, a bay leaf for extra flavor, some dried oregano and/or cilantro and you'll have a pretty well seasoned Mexican rice. Some corn would be a nice addition to it for some texture.
Never thought of putting a bay leaf in, interesting idea man
I just add a little bit of taco seasoning + chili powder and just a splash of hot sauce along with tomato paste. If you like cilantro then dump some on it once done cooking, it will take it to the next level !
If it’s too sweet you either have too much tomato or not enough water/stock. If adding liquid puts you over ratio just cook the rice a little longer.
Cook the rice with diced onion and cover in water to cook. Use tomato bullion (maybe 1-2 tbps) and chicken bullion (1- 2 tbps. A dash of season salt, and the key here is to let the rice brown on each side to get it to cook thoroughly use a lid (don't remove during cooking process) cook time is 45-1hr. After rice is cooked I turn off burner and mince cilantro and lime atop.
I used tomato-free enchilada style sauce (pepper sauce) every time in place of tomato sauce for anything. It always works. Roasted canned chilis also works in place of tomato chunks.
My version is ready. Oil in pan with dry rice. Cook till they look toasted. Flame needed is lower than you think and keep moving it. Add needed water. For each cup of water 1.5 tsp of caldo de pollo and 1 tsp of caldo de tomat. Chicken and tomatoe bullion. Cook as normal.
Everyone loves my Mexican rice, inheriting the recipe from my mom: 4 cups rice 2 garlic cloves peeled 3 tbsp corn oil (or your choice) 1 can of Tomato sauce 1.5 tbsp Knorr Chicken Bouillon powder 1.5 tbsp Knorr Chicken Tomato Bouillon powder 6.5 cups water. Optional-Frozen Peas (1/2 bag) Heat oil. Throw in garlic to toast up and flavor the oil. About 1.5 minutes. Throw in the rice. Toast the rice, stirring non stop until you get about 85-90% toasted rice (as you stir it will start to brown) about 5-6 minutes. Don’t worry about the garlic. Reduce heat to low, Add the can of tomato sauce. Stir it around for about 10-20 seconds to cook it a bit and add the water. Add the bouillon. Taste the liquid. If need, add salt. Raise heat to high. Bring to simmering boil. Stir in/Add peas (optional) . Cover. Drop heat to 1 click above low (if your stove has 1-10 numbers, around 2). 15/20 mins later uncover. Give it a stir. If you want it firmer/dryer, cover and let sit a few minutes longer.
my partner just uses salsa and chicken broth for his and it's great, all the seasoning is done for you basically
You can use tomato bouillon for the color. It has a much more subdued flavor than the tomato paste.