Perfectly Easy Mexican Rice

To be sure it turns out just right, you must follow these directions verbatim (precisely). Hardest thing is the toasting of the rice, but it’s not too hard. You’ll get better the more you try it.

What you will need:

  • 1 lb. bag white rice
  • 1 small can tomato sauce
  • 4 cups water
  • 2 Tbsps chicken boullion
  • 1 Tbsp Crisco or equivalent
  • 2 quart saucepan
  • wire whisk

Mix bullion with water till it’s as dissolved; open can of tomato sauce and keep both within arms reach.

Place the pot on stove at “high” heat.
Put Crisco in pan till it melts, coat bottom with grease.

Pour rice in pot and stir with the the whisk.

Keep the rice stirred continuously, do not stop or it will likely burn. Continue mixing rice around, it will lightly coat with the Crisco as you stir it.  After several minutes the rice will turn golden brown. When the rice starts to change color it’s easy to burn it, just keep stirring with the whisk.

Once it gets this color it will be toasted, then pour in the water you pre-prepared, then add the sauce. stir, then turn the burner on low, as low as you can get with a gas range. Put the lid on the pot and leave it to simmer for 25 minutes exactly, do not touch it for 25 minutes.

eat and enjoy perfect Mexican rice.

When you add water it will instantly boil and a huge steam cloud will shoot up, keep your face and hands away from above the pot, or you will likely get burnt.

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