5 tips for Mexican Red Rice | Authentic Mexican Recipe

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[drewg]

I made Mexican Rice the other day and it came out so good. In the past, I had issues with it being too wet or sticky, or the taste being off, but I found out that you don't need to add an exact measurement of water, just enough to cover the rice. And yes, letting it set for 10 minutes off the heat makes a difference

[solarpony]

It don't taste right with basmati, basmati is too fragrant and exotic for that. Use Mahatma long grain white rice ppl, perfect for this

[trailerparkcryptoking]

TIP: Add 1 tsp of cumin in the last minute of also add a couple of Tbs each of frozen peas/carrots/corn.... Y Listo! Gorgeous lady!

[andrewwalley]

Does everyone feel this happy when they have all the ingredients 😂

[ItssElizabethh]

Before I used blend everything, tomatoes-onion-bouillon, & the rice was good. But now I saute the onion with the oil before adding the rice & it’s wayy better!!

[sanlic]

One cup of water for 2 cups of rice? I know better than that, but she should clarify for those who are just learning... Their rice will not cook thoroughly if the rice doesn't have the right amount of liquid.

[hermitwatcher]

My dad used to make some thing similar but with tomato paste. I miss my dads cooking

[LaRenaEasterly]

Just get a can of tomato sauce it’s cheaper and tastes way better. That rice she made looked blan. 😮

[tammy]

I also add a jalapeno in the Blender n mix with the rest of the sauce where it has a bit of a hot taste yummy...

[juanamaya]

😂Let me give you the real Mexican Rice receipt... brown your rice in vegetable oil... more the that...brown your rice 5 or more minutes... next add chopped onion, get your molcajete like a real Mexican an you ground your comino, (real comino no powder not the same trust me) (6-10) pepper corn, 4 cloves of garlic no powder (it's good for you) next grind your ingredients on the (molcajete/motar) add water to your mixture add to rice, you will notice the difference immediately...add 1 1/2 cups of water...salt 1/2 teaspoon, 3/4 tomato sauce (small can), mix, ... cover (no more stirring), turn it to high 10 min, lower to med. 5 min, lower to low 5 min... and wahla...turn off let it sit slightly uncovered (no stirring or fluffing) just eat...all this is done on a nonstick pan...(regular long grain white rice is perfect for this recipe)

[MichaelMartinez-icck]

Never use tomato. Never use paste. Just bullion and comino. And that’s it. Better luck next time

[debraescano]

I really like how you tell us the ingredients right when you are using them, and the amount to use!! Thank you! I love Mexican food! I could eat it everyday!!! Except Menudo, no way, no how!!! lol lol ❤❤❤

[jmm]

Why do you yell so loud when you’re talking please comment down a little bit

[EulaliaRivera-dpwi]

I always wash the rice. My Mom used to do it and grew up seeing her do it. So i do it too.

[lyssab]

I think long grain rice tastes better than basmati. To each thier own. Looks great, though. 😊

[ELKosh]

Is there any dish that don’t taste like dang chicken bouillon!?!? 😂

[ArabRising]

I love Basmati rice in my household Jenny it is so multi-purposeful. Basmati taste so good too is so flaky and has way less sugar than Jasmine. We use. Basmati in all our Indian and Middle Eastern recipes so good.

[reneejohnson]

That looks delicious! Do you rinse the rice before you toast it? I always wondered about that.

[vivelavida]

It looks good but she's missing an ingredient in the rice who know's what's the ingredient name. 🤔

[tjae]

Once you put the water and tomatoe sauce I usually stir and stir until it hits a boiling point. I cover for 10 minutes on low heat and then stir it one more time. Cover and Let it sit for another 3 minutes on low heat. This will help with the tomato sauce spreading to the entire rice and nothing rising to the top