How to Make Mexican Rice Recipe for all your Tex-Mex meals! (2024)

FAQs

Why does Mexican restaurant rice taste better? ›

Why does Mexican restaurant rice taste better? The method used to make Mexican rice involves lightly frying the uncooked rice in oil which helps it absorb more flavor from the seasoning and cook to a perfect consistency. In addition, a traditional blend of spices and diced vegetables and potatoes create unique flavor.

Spanish rice has a firmer texture and stronger aroma compared to Mexican rice, it gets its sweet yet savory flavor as well as its golden color from saffron. As it is more absorbent, Spanish rice is also better suited for dishes that need to be slow cooked.

Why brown rice? Well, it's got more flavour and twice the manganese, phosphorus, iron, vitamin B3, B1 and B6 of white rice. We use a local medium grain rice, rinse it several times to eliminate loose starches so that it is light and fluffy and then cook in a blend of vegetarian seasonings.

The most popular type of rice used in Mexico is a medium long grain rice. Two types are cultivated in Mexico, Sinaloa (long grain) and Morelos (short grain). Rice is served as a food, in and of itself, in Mexican meals.

Elevate Rice with Ginger and Coconut Milk

Add your washed rice to a pot along with minced garlic, butter and fresh minced ginger, and saute for two to three minutes on medium heat. Then, add coconut milk and boil on high heat for two minutes, before lowering heat and allowing the rice to simmer.

When you add the rice to the oil, toast it really well! This extra step takes a few minutes, but it adds really great flavor to the rice. The trick to get that great color and flavor: Tomato bullion cubes add great flavor, and they're what makes the rice turn that perfect orange color that you're looking for.

The extra long grain rice contains less starch and cooks to a dryer, fluffier texture. Jasmine rice is a little too starchy, and basmati rice has an aroma that is not authentic to Mexican rice. Toast the rice in oil.

Did you ever wonder why Mexican rice is a red-orange color? Cumin is the answer. It provides that nutty and spicy taste and is the famous culprit for the red-orange color. Cumin is always an ingredient in this rice.

The big picture: Mexican rice is one of the healthier ways to eat rice. Cooking rice with vegetables and olive oil adds extra vitamins, minerals, and antioxidants to your rice.

Photo: This is Texas Rice. A bed of rice with grilled chicken, steak, and shrimp also bell peppers, oni.

Is Madmex healthy? ›

A relatively healthy food option if you go light on, or avoid, the sour cream and cheese. I had a small 'naked burrito' (no bread) which consisted of brown rice, black beans, a choice of pork, chicken, beef or vegan options, lettuce, salsa and cheese and sour cream if you want it. It comes in two sizes.

Mexican rice's vibrant color comes from tomato puree, either homemade or store-bought. It should not be confused with tomato paste, another common condiment used to flavor and color food.

Spanish Rice Has Saffron While Mexican Rice Has Cumin

Saffron shows up all over the place in Spanish food, and it's the star of what is perhaps Spain's most well-known rice dish: seafood paella. Much like Spanish rice, paella is a rice-based dish enriched with saffron.

Too much water

If you don't use the appropriate amount, then your rice will turn out mushy.

Rice comes into play because it absorbs moisture even faster than salt. You're familiar with the lifesaver of putting your water-damaged phone in a bag of uncooked rice? It's the same concept. By adding just a few grains of rice to your salt shaker, restaurants can guarantee that your salt will pour with ease.

Mexican food is so appealing because it is a mash-up of several cultures. Its unique combination of spices, flavours, and brilliant colours makes for a stunning appearance. Many classic Mexican foods retain their pre-Hispanic roots, making them distinctive.

Takeout rice is prepped for optimal texture

First, it is important to remove any impurities like sand or husks. Additionally, rinsing gets rid of the extra starch, which is what causes grains to stick together during the frying process.