Recipe: Perfect Mom's Mexican Rice

Mom's Mexican Rice. Everyone I know loves my mom's rice. It's full of flavor and can be sniffed a mile away. She always has to make a double batch for any get together because it goes FAST!

If I had to pick one side dish to serve at every meal, it would be this authentic Mexican rice! It's fluffy, infused with a flavorful tomato-based broth and exactly how my mom used to make it for me as a kid. My mom is famous for her Spanish rice recipe, the ultimate comfort food. You can have Mom's Mexican Rice using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Mom's Mexican Rice

1. Prepare of Minute Rice - white grain.
2. Prepare of onion.
3. Prepare of garlic.
4. You need of green bell pepper.
5. Prepare of tomato sauce - (or tomato paste - full can).
6. Prepare of salt.
7. You need of pepper.
8. It's of sugar.
9. You need of butter.

When I want a taste of home, I whip up this dish. Punch up the flavor with a little lime and extra chili powder. —Joan Hallford, North Richland Hills, Texas How to Make Mexican White Rice. Rinse and Cook the Rice: The key to this recipe is perfect fluffy rice and the way I like to achieve this is by rinsing the rice first under cold water and then cooking undisturbed with salt and a little bit of oil. Cook the Vegetables: While the rice is cooking, sauté the onions in olive oil until translucent.

Mom's Mexican Rice step by step

1. Per Mom = I put butter in a medium pan that has a lid to cover it. Melt butter and add chopped onions, chopped bell pepper and minced garlic. Stir till onions are clear. Next add rice stir till it starts to turn brown. Add tomato sauce and then add water to cover the rice. Add salt and pepper and sugar. Let the mixture come to a full boil. COVER and then remove - wait 5 minutes and it should be done..
2. Per Marissa = ALL OF THE INGREDIENTS ARE APPROXIMATE. Sometimes I add an entire bell pepper, sometimes, I don't use one at all. Also, when I first made this, I was confused by the rice turning brown, but now I know it's when it starts getting a little puffy AND turning brown..
3. Literally, the easiest recipe of all time.

Stir in frozen vegetables and cook until tender. Customize to your own preferences by adding any or all of the following during the simmering time: But as I've gotten older, it's now one of my favorites. I usually make Mexican food at least once a week, and I always make Mexican rice as a side dish. Kimberly is a busy coffee-loving, homeschooling, bum-wiping, taxi-driving mom to three boys and a girl. Heat the oil in a large nonstick skillet over medium heat.