authentic mexican old school rice

Name: Authentic Mexican Old School Rice
Prep time: 20 min
Cook time: 10 min
Yield: 12
Cuisine: Southwestern
Ingredients: 2 tablespoon(s) oil; 2 cup(s) long grain rice; 1 small bell pepper, any color (i used red); 1 small onion, chopped; 1 teaspoon(s) minced garlic; 1 1/2 teaspoon(s) cumin; 1 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 4 cup(s) chicken broth or vegetable broth; 1/2 cup(s) canned tomatoes with some juice; 3 tablespoon(s) tomato paste

35 Pinches 2 Photos

Paula Mahon

Blue Eye, AR

Updated on Nov 15, 2017

A good friend passed this authentic Mexican Rice recipe that has been in her family for decades. I feel honored to have it, and she wants me to share it. I used a can of Rotel tomatoes with juice instead of the canned tomatoes and paste. I love it that way. Once everything is boiling, cover and take off the heat and let it set for 20 min-that's it!

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A friend of mine passed down this authentic family Mexican rice recipe that's been in her family for decades. She told me,

prep time 20 Min

cook time 10 Min

method Stove Top

yield 12 serving(s)

Ingredients

2 tablespoons oil
2 cups long grain rice
1 small bell pepper, any color (i used red)
1 small onion, chopped
1 teaspoon minced garlic
1 1/2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon black pepper
4 cups chicken broth or vegetable broth
1/2 cup canned tomatoes with some juice
3 tablespoons tomato paste

How To Make authentic mexican old school rice

Step 1

In a medium-large saucepan over medium high heat, toast rice in oil, stirring constantly, for about 5 minutes, or just until starting to turn brown.

Step 2

Add bell pepper, onion, garlic, salt, pepper and cumin. Stir and then add tomatoes, tomato paste and broth. (In the photo I omitted the paste and used a whole can of Ro-tel tomatoes with liquid instead-it's really, really good!). Bring to a boil, stirring occasionally.
Step 3

Cook, stirring 3-4 minutes. Cover and remove from heat. Do NOT open the LID! This is crucial! If it's removed, it will ruin the entire thing. In 20 minutes it's ready to eat - just fluff with a fork and eat. The best ever!
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