Foods of the world: How to make Perfect Mexican Rice everytime.

I have some sort of mental block against making rice. I won’t try to explain it because it defies logic. But let’s just say that after one particularly trying incident where I re-made jasmine rice THREE times while a guest waited for coconut curry, I accepted the truth. I am terrible at making rice.

[Update: this blog is a rant. Obviously. But I am happy to say that I have found the solution to my rice issues, and that is by using: https://carolinarice.com/products/white-rice/ ! ?? ]

We don’t have a rice maker. I’d rather the space be taken up by a food processor and apparently rice and I are just not compatible, even with mechanical intervention (I grew up with a rice cooker – it did not help). I gave in and started buying frozen packets of cooked rice at Trader Joe’s, and the problem was solved.

Every once in a while I attempt rice, with no expectation of success and no fear of failure. It’s rice, after all. Not world domination. If it sucks, we’ll eat something else.

So far, this recipe works every time.

Perfect mexican rice, made in Carolina

It was during my travels through Mexico, and by the way there are SO MANY truly cool places to visit in Mexico that I discovered my love for Mexican Rice. I realize rice, even spiced up with chili powder and garlic, is not the most thrilling topic, but I like to have a few staples down so I’m making note of this for future use. And I have been working on my regular rice technique, sporadically, and I’m making progress. I will not be defeated by a grain.

Recipe (serves 4)

3 tablespoons vegetable oil

1 cup uncooked long-grain white rice

1/2 teaspoon ground cumin

1 teaspoon chili powder*

1/4 cup chopped onion

2 garlic cloves, minced or pressed

1/2 cup tomato sauce

2 cups chicken broth

Salt, to taste (I like 1 teaspoon – this will depend on how salty your broth is as well)

Cilantro, chopped (optional – I like it sprinkled over the top)

:: Heat oil in a 2 or 3 qt pot over medium heat and add rice. Cook, stirring constantly, until the rice is toasted and barely golden. Toss in the cumin and chili powder and cook for a minute.