Mexican Rice

 · 1 min read
 · shakiestnerd
Table of contents

One of the things we miss since leaving Texas is the great Tex-Mex food. So, we have been trying to learn to make some of the dishes that we love. We tried out this recipe from the Villa Cocina channel on YouTube and it was very good. It turned out better than any rice side dish that I've eaten at a restaurant. It's so good, you could almost chow down on just this one thing.

Mexican Rice Recipe

Check out this link to Villa Cocina.


  • Rice, long grain 1 cup
  • Chicken stock 1 1/2 cups
  • Tomato, roma 1 ea
  • White onion, small 1/4 ea
  • Tomato, paste 1 TBSP
  • Garlic, clove 1 ea
  • Annatto, ground (achiote) 1/2 tsp
  • Turmeric, ground 1/4 tsp
  • Cumin, ground 1/8 tsp
  • Serrano pepper 1 ea
  • Salt to taste
  • Oil for cooking


Blend onion, tomato, chicken stock, tomato paste, garlic clove and the three spices in blender until smooth. Set broth aside

Cut serrano pepper 3/4 of the way lengthwise (keep it in one piece).

Rinse rice and drain excess water. Toast rice on medium heat in lightly oiled pan. Toast the rice for about 5-6 minutes, stirring constantly.

Turn heat to low and stir broth into toasted rice. Place serrano pepper in center of pan. Add salt. Cover pan and cook rice for about 20 minutes until done.

Tomato will have floated to the top. Turn off heat. Gently fold in the rice. Cover again and let rest for 10 minutes.

Fluff rice and serve.

Note: Substitution for chicken stock. 1 1/2 cups of water + 1 1/2 tsp of chicken bouillon